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Creamy Chicken Enchiladas

Christy Denney, The Girl Who Ate Everything
  • 0 minutes
  • Serves

INGREDIENTS

2 cups

Chicken breast, cooked

1 10 ounce can

Rotel tomatoes and green chilies

8

8 inch flour tortillas

1 tbsp

Butter

1

pkg Cream cheese

2 cups

Monterey jack cheese

1 cup

Whipping cream

optional 1/2 cup salsa verde for a spicier version