Baked Chicken And Cheese Enchiladas - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
3 c. chopped cooked chicken
1 (4 oz.) can diced green chilies
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
3 c. (12 oz.) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1 (14.5 oz.) can Hunt's petite diced tomatoes with mild green chilies
1 (15 oz.) can Hunt's tomato sauce
1/2 c. whipping cream
sour cream and shredded lettuce (toppings)

Preparation

Stir together first 6 ingredients and 1 cup cheese in a large bowl until well blended. Wrap tortillas in plastic wrap. Heat in microwave according to package directions. Spoon chicken mixture down center of each warm tortilla; roll up. Place in a lightly greased 9 x 13-inch baking dish. Cook diced tomatoes, tomato sauce and cream in a saucepan over medium-high heat, stirring often, 10 minutes. Pour tomato mixture over tortillas, spreading evenly to all ends. Sprinkle with remaining 2 cups cheese. Bake at 350\u00b0 for 20 minutes or until cheese melts and tomato mixture is bubbly. Serve with desired toppings.