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Creamy Chicken Enchiladas

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

INGREDIENTS

1 tbsp

butter

1 10 ounce can

Rotel tomatoes and green chilies (drained)

1

pkg cream cheese (cut up and softened)

2 cups

chopped (cooked chicken breast (see Note))

8

8 inch flour tortillas

2 cups

shredded Monterey Jack cheese

1 cup

whipping cream

optional 1/2 cup salsa verde for a spicier version