Creamy Chicken Enchiladas

First, let me start by saying this is not the healthiest recipe, although I have tried several creamy chicken enchilada recipes I really like this one. It does not have an extensive list of ingredients and really is simple and quick to make. Great for a weeknight meal!

Creamy Chicken Enchiladas

1 Tbsp butter
1 can Rotel tomatoes and green chilies, drained
1 8 oz package 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


  1. Preheat oven to 350F. Lightly grease 9×13 baking dish.
  2. Melt butter in large skillet over medium heat. Add Rotel and saute 1 minute.
  3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
  4. 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.
  5. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 minutes.
  6. Take off foil and cook for another 15 minutes, or until top is golden brown.

Some side notes, I make these with whole wheat tortillas so you can definitely use whole wheat instead of the white. I have not made them with corn tortillas so I am not sure how that would turn out. Also, if you don’t like any heat/spice, Rotel also offers a mild version which can be substituted for the Original. I would love some feedback about this recipe, Let me know what ya think!