Ingredients:

1 t butter or margarine

1 can rotel tomatoes and green chilies mild or hot

8oz cream cheese; cut up

4 ea boneless chicken breasts; cooked and cut up

8 - 10 ea flour tortillas

2 c colby & monterey jack cheese; shredded

2 - 3 c heavy whipping cream

Directions:

1. Preheat oven to 350 degrees. Spray 9×13 baking dish with Pam. 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 chicken mixture down center of each tortilla.

2. Roll up tortilla and place seam side down in baking dish. Sprinkle with Colby & Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min.

3. Take off foil and cook for another 10-12 minutes, or until edges start to turn brown. If you get too much whipping cream then just sprinkle more cheese on it & it will thicken. You can make them ahead, cover & refrigerate, then add cheese & whipping cream when ready to bake.

4. Allow more cooking time. Can be frozen without the whipping cream & cheese.

Bon Appetit!