When I was in college I had some of the best friends, friends that are still in my life today. One of those friends was/is Melody. After college several of us got married and several continued educations, got jobs, etc. Then we all moved our separate ways. We were adults. Ha! Melody married Corey and they moved about 90 minutes away. Several months after Fred and I settled in our home, Melody and Corey moved about 5 minutes away from us. I was THRILLED! We would swap up cooking dinner about once a week. One night we went to their house and Melody cooked these Rotel Cream Cheese Enchiladas. It was literally the best thing I had EVER eaten.
Then she told me how she made them and I KNEW they were the best thing I’d ever eaten. These little jewels are SO easy to throw together: flour tortillas, canned chicken, rotel, cream cheese, and cheddar cheese. Seriously. That’s it.
It’s been 17 years since the four of us sat around her table and ate these. And oh, how those 17 years have changed things. Around our table now are 5 more boys, 1 sweet little girl, three dogs, and a cat. Life is a little different. You know what hasn’t changed?!? How good these Rotel Cream Cheese Enchiladas are!
- 2 cans of chicken, drained (or 3 cooked chicken breasts)
- 1 can Rotel
- 8 oz. cream cheese
- 10 flour tortillas
- 1/2 c. cheddar cheese
- Mix chicken, cream cheese and Rotel, until cream cheese is melted.
- Wrap a spoonful in each tortilla.
- Lay side by side in a 9x13 pan.
- Top with cheddar cheese.
- Bake covered at 350 for 20 minutes and then uncover for 5 minutes.
If you’d like to add these to your weekly menu plan, try using this free menu plan.
This post, and others like it, can be found at Meal Plan Monday.