Chicken Enchiladas

This recipe is amazing. It can feed as many or as few as you want. I am going to give you the recipe as I found it, but realize that I cut a lot out as I cooked and played with this recipe to make it healthier. This recipe is not for those on a diet.

You will need:

• 1 tbsp butter
• 1 can Rotel tomatoes (in the canned section)
  
• 4 oz cream cheese (cut and soft) (I cut this down from 8 oz)
  
• 2 cups cooked and shredded chicken
  
• 8 flour tortillas
• 2 cups Monteray Jack cheese (maybe more)
  
• 1 pt whipping cream (maybe use half)

Preheat the oven to 350 and grease (PAM) a 9x13 pan.
- melt the butter in a medium skillet over medium heat. Add the Rotel and saute about 1 minute.
- Stir in cream cheese and chicken. Stirring constantly until cheese melts.

Spoon chicken mixture down the center of each tortilla, roll and place then seam side down in the pan. You want them to be close together to hold each other together.
Sprinkle with cheese (I use a lot); drizzle with cream (I don't use a lot).
Cover with foil and bake for 30 minutes.

Remove foil and cook until golden brown, about 15 minutes.

This recipe is great because it takes very little time and can feed armies. For variety add vegetables to the chicken mixture. I liked peppers, mushrooms, and onions. There are endless varieties if you think of them.