Creamy Chicken Enchilads

Ingredient list:

1 tbsp butter or margarine

1 can Rotel tomatoes and green chilies, drained

1 (8 oz) pkg cream cheese, cut up and softened

2 cups chopped, cooked chicken breast

8 (8″) flour tortillas

2 cups shredded Monterey Jack cheese

1 pint whipping cream

Preheat oven to 350. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. 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.

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.