Creamy Chicken Enchiladas

* I also make these all the time!

1 tbsp butter
1 can or Rotel, drained
8 oz cream cheese, cubed & softened
2 c chopped, cooked chicken breast (I use 1 or 2 cans)
Flour tortillas
2 c Monterrey Jack cheese, shredded
1 pint whipping cream

• Preheat oven to 350. Spray 9x13 dish with Pam.
• Melt butter in large skillet over medium heat.
• Add rotel & saute for 1 minute.
• Add cream cheese & chicken, stirring constantly until cream cheese melts.
• Spoon mixture in tortilla & roll up.
• Place enchiladas seam side down in baking dish.
• Sprinkle cheese & pour whipping cream evenly.
• Cover with foil & bake for 30 minutes.
• Take off foil & cook another 15 minutes or until cheese starts to turn golden brown.