Creamy Chicken Enchiladas
Olive Oil
1 can Rotel tomatoes and green chilies, drained
1 large onion, chopped (or more than 1, maybe 2 medium size?)
1 box frozen spinach, thawed and drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast (or ground chicken or turkey)
8 (8″) flour tortillas (whole wheat ok too)
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Directions
Preheat oven to 350.
Spray 9×13 baking dish with Pam.
Saute onions in a bit of olive oil.
Add rotel and saute 1 min.
Stir in cream cheese, spinach, 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.
Sprinkle with Monterey Jack cheese, and drizzle with all of the whipping cream.
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.
(Perhaps also good just as casserole, without tortillas, for a more low-carb option?)