Creamy Cheesy Chicken Enchiladas - cooking recipe

Ingredients

8 corn tortillas
3 ounces cream cheese, room temperature
2 cups chopped cooked white chicken meat, seasoned with
salt and pepper
1/4 cup mild green chili salsa
3 1/2 cups monterey jack cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
1 cup half-and-half
1/2 cup sour cream
4 large green onions, finely chopped
1 large tomatoes, finely chopped

Preparation

Preheat oven to 375 degrees. Grease a 13x9\" baking dish.
Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
Garnish with green onionn and tomato.