I've been craving Mexican food for a couple of days and have dug through all of my enchilada recipes to determine what I'll make tonight. I honestly haven't been real hungry since Valentine's dinner last Saturday night when Barry proposed. The excitement still hasn't worn away, and I can honestly say it never will. However, the butterflies a girl gets when she is overcome with love eventually give way to a bit of hunger when you enjoy cooking and feeding others as much as I do. I want to pass along this really good and VERY easy chicken enchilada recipe I came across today. This recipe is from - kevinandamanda’s Recipes - http://www.kevinandamanda.com/recipes I'm making beef enchiladas tonight, dexterously making my way through a more complicated recipe- just because I have time today and because beef is a bigger hit in my house than chicken. This will be the next one I make, though. Give it a try!
Creamy Chicken Enchiladas 1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, 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
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 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.
Creamy Chicken Enchiladas 
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