Creamy Chicken Enchiladas

Here is an easy recipe for a yummy weeknight meal. I wanted to try making enchiladas by making them without the traditional green or red enchilada sauce (which is really good too, but can get a little messy). I have been thinking about doing this for a while, and I finally got around to it!

1 rotisserie chicken
1 cup chopped mushrooms (I used crimini)
8 oz cream cheese
1 packet taco seasoning (or Carne Asada flavoring)
2 Tablespoons dried onions
salt to taste
2 cups shredded monterey jack cheese (or cheddar)
1 pint (2 cups) heavy cream
7 or 8 taco size tortillas (I used low carb ones)

Preheat oven to 350 degrees

Place the meat from the rotisserie chicken on a cutting board and chop it up pretty fine. In a large bowl, add chicken, chopped mushrooms, cream cheese, taco seasoning, and dried onions to the meat and mix until the ingredients are incorporated. Taste and add salt and more onions or taco flavoring if necessary (to suit your taste).

Grease a 9 by 13 baking dish. Place about 2-3 spoonfuls of mix into the center of the tortilla and wrap up tight. Place in baking dish seam side down. Repeat with the remainder of the tortillas. Add Monterey Jack cheese to the top of the tortillas and spread evenly. Drizzle the cream evenly over the top of the cheese. Sprinkle more taco seasoning over the top if desired.

Place foil over the top and bake in the oven for 20 minutes. Remove foil and bake another 15 minutes. The top should be bubbly and toasty looking.

Enjoy!