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