INGREDIENTS

  • 1 (10 oz) can Rotel tomatoes and green chilies, drained
  • 1 (8 oz) package cream cheese or Neufchâtel cheese, softened
  • 2 cups cooked chicken, chopped or shredded
  • 12 corn tortillas
  • 2 cans red enchilada sauce
  • 2 cups shredded Monterey Jack cheese

INSTRUCTIONS

  1. Preheat oven to 350. Spray 9×13 baking dish with Pam.
  2. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken.
  3. Dip both sides of tortilla and then spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese and the remainder of the enchilada sauce.
  4. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.