These are, without question, the best best best best BEST chicken enchiladas ever. Ever! They are drizzled in a creamy, cheesy sauce and baked until golden and bubbly.

Creamy Chicken Enchiladas are one of my favorite meals ever! :)

Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p

I got this recipe from one of my students in the recipe class I taught at the scrapbook store. She made it one night and brought it in for all of us. I was instantly hooked. Here’s the scrapbook page we made in her honor:

Try this one tonight! You won’t regret it :D

Creamy Chicken Enchiladas

 Print Recipe

 
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

這是毫無疑問，最好的最好最好最好最好的雞辣醬玉米餅餡如初。永遠！他們在淋上奶油，乾酪樣醬和烤，直到金黃色和氣泡。

滑膩的雞辣醬玉米餅餡是我最喜歡的飯菜永遠一個！:)

這裡就是你需要：
1湯匙黃油或人造黃油
1可以樂得西紅柿和青椒，倒掉
1（8盎司）的pkg奶油奶酪，切碎和軟化
2杯切碎，煮熟的雞胸肉
8（8“）麵粉玉米餅
2杯切絲蒙特里傑克奶酪
1品脫奶油

路線...
烤箱預熱到350。噴霧9×13烤盤與帕姆。融化黃油在平底鍋中火加熱。添加ROTEL炒香1分鐘。拌入奶油奶酪和雞肉，煮，不斷攪拌至奶油奶酪融化。勺子2-3湯匙的每個餅的混合雞下中心。捲起的玉米餅和地方縫側倒在抹了油的9×13的烤盤。

撒上蒙特里傑克奶酪，並與奶油毛毛雨。

蓋上鋁箔和烘烤在350度30分鐘。起飛箔，再煮15分鐘，或直至頂部是金黃色。

你看那個天真活潑的俗氣善良！:) 1方方面面是很多的一個成人，但這些東西是soooooooooo好，我通常最終會與2個填充自己。我只是不能幫助我自己。：P

我得到這個配方從我的學生在我任教於剪貼簿儲存配方類之一。她做了一個晚上，並把它在我們所有人。我立即就被吸引住了。以下是我們在她的榮譽所作的剪貼簿頁面：

試試這個今晚！你不會後悔的：D

霜狀雞辣醬玉米餅餡

 列印食譜

 
1湯匙黃油或人造黃油
1可以樂得西紅柿和青椒，倒掉
1（8盎司）的pkg奶油奶酪，切碎和軟化
2杯切碎，煮熟的雞胸肉
8（8“）麵粉玉米餅
2杯切碎的蒙特里傑克奶酪
1品脫鮮奶奶油

烤箱預熱到350。噴霧9×13烤盤與帕姆。融化黃油在平底鍋中火加熱。添加ROTEL炒香1分鐘。拌入奶油奶酪和雞肉，煮，不斷攪拌至奶油奶酪融化。勺子2-3湯匙的每個餅的混合雞下中心。捲起的玉米餅和地方縫側倒在抹了油的9×13的烤盤。撒上蒙特里傑克奶酪，並與奶油毛毛雨。蓋上鋁箔和烘烤在350度30分鐘。起飛箔，再煮15分鐘，或直至頂部是金黃色。