Creamy Cheesy Chicken Enchiladas

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 tomato, finely chopped

Directions

1. 1

   Preheat oven to 375 degrees. Grease a 13x9" baking dish.

2. 2

   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.

3. 3

   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.

4. 4

   Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.

5. 5

   Garnish with green onionn and tomato.