1 (10 ounce)can Rotel tomatoes and green chilies, drained
1(8 oz)pkg cream cheese, softened
2cupschopped or shredded, cooked chicken breast, (see Note)
8(8 - inch)flour tortillas
1cupshredded Monterey Jack cheese
1cupheavy cream
optional 1/2 cup salsa verde for a spicier version
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. In a large skillet add Rotel tomatoes and cook for one minute over medium heat to reduce the liquid in them. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. This can also be done in the microwave.
Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. Sprinkle with the cheese. Drizzle with cream and salsa verde if you like a spicier version.
Cover with foil and bake at 350 degrees for 20-25 min. Take off foil and cook for another 10-15 mins, or until top is golden brown. I like to broil for about 1 minute at the end to brown the cheese. Serve with black beans, Cilantro Lime Rice, and pico de gallo.
Notes
Cook chicken however you desire. For me, the easiest way is to throw 2-3 chicken breasts in a crock pot on low for 3-4 hours. Sometimes I even put them in frozen.