4 cups finely chopped, cooked chicken
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
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