10 four tortillas
4 chicken breasts
Lowery’s season salt
1/2 stick butter
1 med. onion, chopped
1/2 can Ro-tel tomatoes
1 8oz package cream cheese
1/2 cup sour cream
1 1/2 cup shredded Monterey Jack cheese
1 1/2 cup whipping cream
salt and pepper to taste
In a greased, cast iron skillet (and let me just say, if you don’t have a cast iron skillet, just use what you have! I love my cast iron skillet and use it any time I need a skillet), on medium high, cook the chicken, seasoning with Lowery’s season salt. Place a lid on the skillet and allow the chicken to cook, turning to brown evenly. When done, remove from the skillet and begin to shred or coarsely chop. Add the 1/2 stick of butter, onions, and Ro-tel tomatoes to the skillet. Cook until the onion is done. Add the cream cheese and begin to melt it. When the cream cheese is almost melted, add the sour cream, stirring constantly. Add the chicken to the skillet. Stir to combine.
Grease a 9×13 baking dish. Remove the skillet from heat and begin to spoon the chicken mixture onto a tortilla shell and roll. Place seam side down in the baking dish. Repeat until all the mixture has been used. Sprinkle the cheese over the top, then pour the whipping cream on top. Bake uncovered at 350*F for 30 minutes.
I used jalapeno and cheddar tortilla wraps for an extra kick. There were only 6 in the package, so I used a lot of filling in each shell.
I served this with a creamy sour cream corn and beans. Recipe will be in a separate blog post.