Cream Cheese Chicken Enchiladas

1 1/2 - 2 lb. Perfect Chicken, shredded – recipe follows
1 T. butter
1 can Rotel tomatoes and green chilies, drained
1 8 oz. package cream cheese, cut into cubes
8 8" flour tortillas
2 c. Monterey Jack cheese, shredded
1 pt. whipping cream

How to make it

Preheat oven to 350 degrees. Melt butter in a large skillet over medium
heat. Add Rotel and saute about one minute. Stir in cream cheese and
chicken, and continue stirring constantly until the cream cheese is melted
and well incorporated.
Spoon 2-3 T. of the chicken mixture down the center of each tortilla. Roll
up tortillas and place seam side down in a 9 x 13 casserole dish that has
been greased with cooking spray. Top with Monterey Jack cheese, and then
evenly drizzle with whipping cream. Cover with foil, and bake 30 minutes.
Take off the foil and bake another 15 minutes or until the top is golden

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I
use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to
coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high.
When nice and hot, add chicken to the pan (in batches if necessary). Cook
2-3 min per side. If any chicken has been removed, add it back to the Dutch
oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or
until juices run clear. Let the chicken sit on a plate 5-10 minutes before
cutting, shredding, or eating.