Cream Cheese Chicken Enchiladas

For the most part, these are really just kevinandamanda.com's Creamy Chicken Enchiladas. This recipe is seriously one of the best things I have ever put in my mouth. I have no other words. These are that good.

Step One: Make Perfect Chicken.

Step Two: Shred Perfect Chicken. You can learn about the easy way by clicking here.  

Step Three: In a large skillet, melt butter over medium heat.

Step Four: Add drained Rotel. Cook until most of the moisture has evaporated out.   

Step Five: Add cream cheese (FYI: This step alone is enough to make me want to make and to eat this recipe over and over)... 

...and shredded chicken...

...and stir constantly until the cream cheese is all melted and deliciously incorporated. This mixture will be your enchilada filling. 

 

Here's a picture of the "set up." Really, if I had any sense, the tortillas would be in the middle. The filling would still be on the far left and the casserole dish would be on the far right. The monterey jack and the cream would still be ready and waiting in the background.  

Step Six: Put 2 - 3 tablespoons of the chicken filling mixture down the center of a tortilla and then roll it up. 

Just in case you need help rolling up enchiladas, here is a tutorial. Fold the bottom part up...

...and continue rolling toward the opposite end.  

As you finish rolling up enchiladas, put them in a greased 9 x 13 casserole dish. I just spray mine with cooking spray. 

 

Step Seven: Top with monterey jack cheese. (FYI: I accidentally used mozzarella in this photo tutorial. The enchiladas were still great, but the monterey jack is sooo much better.) 

Step Eight: Evenly drizzle an entire pint of cream over the top.

 

Yes, you read right - an entire pint. This recipe can't be bad. Chicken, cream cheese, monterey jack, cream. What else could anyone want?

Before you cover it to put it in the oven, it will look like this. I just thought you should know. 

Step Nine: Cover, and bake at 350 degrees for 30 minutes.   

Step Ten: Uncover and bake an additional 15 minutes. 

When they are done, they come out all bubbly and creamy and cheesy...and oh so good. 

Yum.

Check out the inside. Cheesy creamy chickenness. This may be the definition of happiness. 

 

 

 

 

 

 

 

 

 

 

 

Cream Cheese Chicken Enchiladas

Click here for printable version
1 1/2 - 2 lb. Perfect Chicken, shredded
1 T. butter
1 can Rotel tomatoes and green chilies, drained
1 8 oz. package cream cheese, cut into cubes
8 8" flour tortillas
2 c. Monterey Jack cheese, shredded
1 pt. whipping cream

Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add Rotel and saute about one minute. Stir in cream cheese and chicken, and continue stirring constantly until the cream cheese is melted and well incorporated.

 

Spoon 2-3 T. of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down  in a 9 x 13 casserole dish that has been greased with cooking spray. Top with Monterey Jack cheese, and then evenly drizzle with whipping cream. Cover with foil, and bake 30 minutes. Take off the foil and bake another 15 minutes or until the top is golden brown.