INSTRUCTIONS:
Preheat oven to 350 degrees.
Season chicken with the chili powder, cumin and garlic salt. Bake for 20-25 minutes until chicken is cooked through. Remove from oven and shred the chicken using two forks to pull the meat apart. Set aside.
Add the diced tomatoes and cream cheese to a large saute pan. Heat over medium and cook until cream cheese is melted, stirring often. Add the chicken and cilantro, stir to combine. Remove from heat.
Scoop about 1/3 cup of the chicken and cream cheese mixture into each tortilla, roll, then place into a greased 9×13 glass baking dish.
Sprinkle the shredded cheese on top of the enchiladas, then pour the whipping cream over top.
Bake for 30 minutes, covered with aluminum foil. Remove aluminum foil, then baking for another 15 minutes until top starts to brown.
Sprinkle with additional chopped cilantro if desired when serving.
NOTES:
To save time, instead of baking, shred store bought rotisserie chicken breast and season with chili powder, cumin and garlic salt.
