Creamy Chicken Enchiladas

This is by far THE best chicken enchilada I have ever had!! They are so creamy, so yummy and just amazing! I got the recipe from Amanda at kevinandamanda.com, but I did a little bit of tweaking to my liking.

Here’s what you’ll need:
1 tbsp butter or margarine
1 cans Rotel tomatoes and green chilies, drained
1 can whole kernel corn, drained
1 can black beans, 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

Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in corn, beans, 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.

Sprinkle with Monterey Jack cheese, and drizzle with 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.


Enjoy the cheesy, creamy awesomeness!!!


*I also made a side of corn salsa to go with the meal for dipping tortilla chips in. Here's the recipe for that!

Ingredients:

* 2 cups corn
* 1/3 cup chopped purple onion
* 1/4 cup chopped red bell pepper
* 3 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 to 2 tablespoons finely chopped jalapeno pepper
* 1/2 teaspoon salt

Preparation:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.