Creamy Chicken Enchiladas

This is a recipe my sister-in-law Karla used to make for us every time we came over to their house. Karla is a fabulous cook and can cook a lot of other great things-- we just always requested that she make her creamy chicken enchiladas because they are SO GOOD! She graciously shared her recipe with my mom and me. Here is what you will need:

8 oz pack cream cheese

1 pint Heavy Whipping Cream

1 Taco Seasoning packet

3 cups white meat chicken, cooked and cubed

8-10 Large Soft Shell Tortillas

1 Pack Lipton Brand Spanish Rice, cooked according to package direction.

1 can ROTEL

Honestly, I have made this recipe so many times now I no longer need to look at a recipe. The ingredients are engrained into my memory! Although, as I have said before, I am my mother's child and every time I make something I always do something different. It's in my blood! Karla's original recipe does not call for ROTEL--but I decided to change it up and added a can of ROTEL into the mix. It was so good! 

This stuff is sooooo yummy.

Start by melting together the cream cheese, 1/2 cup of the heavy cream, and the packet of taco seasoning.

It will look like this when melted.

In a large bowl add the ROTEL and cooked Spanish rice. Also, grab the chicken-- you'll be adding it in shortly.

Pour in the melted cream cheese mixture...

and the chicken...

and mix till well combined.

It's time to get an assembly line set up! You'll need a 9X13 casserole dish, the tortillas, and the chicken/cream cheese mixture. Grab a tortilla and start stuffin'!

I had 10 tortillas, so I spooned about 1/10 of the chicken/cream cheese mix down the middle of one tortilla.

Fold one side...

then the other.

Place seem side down into the casserole dish. 

Continue this process until all of the tortillas are filled.

They will be packed tight! If you are not cooking these right away this would be the time to stick the dish, covered, into the fridge. That's what I did! If not, continue to the next step.

Pour the remaining heavy cream over the top of the filled tortillas.

Mmm, mmm, mmmm. Sinful.

Then lightly sprinkle with cheese if you so desire-- I did. Bake at 400 degrees for about 20 minutes, or until golden brown and the heavy cream has thickened to the consistency of white queso.

Like this!

Serve with chips...

or my personal favorite: smothered in velveeta cheese dip!

Yum!

I hope you are having a great Wednesday my friends! Love ya!