Awesomely Rich and Creamy Chicken Enchiladas

                                         
                                                     Here's what you need
 
3 Tbsp Real Butter (salted or unsalted)
3 Cans rotel original tomatoes and green chilies drained (use rotel hot if you want spicier enchiladas)
3 8oz pkgs cream cheese cut up and softened
6 cups diced cooked chicken (I use white meat diced then fried to just barely brown and then salt and peppered but you could boil and season)
12 medium size flour tortillas
6 cups shredded Monterey Jack cheese (dont substitute)
2 quarts heavy whipping cream (could use half and half but you sacrifice quality)
recipe can be cut by 1/2 or 2/3 but we like alot and remember this isn't low fat

Preheat oven to 350 and spray a large baking dish or two smaller ones. Melt butter in large skillet or pan add rotel and saute until hot add chicken and cream cheese and cook stirring constantly until cream cheese melts and mixture is hot. Divide chicken mixture evenly between the 12 tortillas roll up tuck ends and place seam side down into baking dish. Now sprinkle with shredded cheese and drizzle with 3 pints of the cream then cover the pan with foil and bake for 30 to 40 minutes then remove foil and continue baking or broil until top is lightly browned and bubbly. To serve leftovers I use the remainder of the cream to pour over the enchiladas in the final 30 seconds of heating. These are AWESOME and you will be making more soon !