Chicken Enchiladas

This is another go-to recipe that we make fairly often. I usually pair this with some homemade guacamole and tortilla chips. They're easy and delish!
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INGREDIENTS

• ​4 cups (1 1/2 lb) shredded cooked chicken breast meat
• 2 cups grated monterey jack or cheddar cheese
• 2 large green onions, finely chopped
• 1 can of drained regular rotel
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• salt and pepper
• 12 Tortillas - flour or corn; whatever you like
  

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Oil a large baking pan.
3. Toss together the chicken, cheese, green onions, rotel, and heavy cream. Place about 1/4 cup of filling into each tortilla and roll it up loosely. Place, seam-side down in the prepared baking pan. Cover with foil.
4. Baked 25 minutes, then remove the foil, sprinkle 1/2 cup cheese on top and bake for 5 minutes longer.