Creamy Chicken Enchiladas

In a skillet over medium heat, melt the butter.

Add the can of diced tomatoes and green chiles and cook until some of the liquid has evaporated.

Add the cubed cream cheese and stir continuously until it's fully melted and incorporated into a creamy sauce.

Stir in the cooked, shredded chicken until it's evenly coated with the sauce.

Season the chicken mixture with salt and freshly ground black pepper to taste.

Spray a 9x13 inch baking dish with cooking spray.

Spoon a portion of the chicken filling onto a tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish. Repeat for all tortillas.

Pour the heavy cream evenly over the top of the enchiladas.

Sprinkle the shredded Monterey Jack cheese over the enchiladas, covering them completely.

Bake at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.

For a golden-brown top, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.

Let cool slightly before serving.