Spicy, creamy, and wholly comforting!
Preheat oven to 375°F. Heat oil in a medium saucepan over medium-high. Add scallions, and cook, stirring often, 1 minute. Stir in tomatoes with chiles and cream cheese; cook, stirring constantly, until melted and well combined. Stir in chicken until coated. Remove from heat.
Heat a large nonstick skillet over medium. Spread butter evenly on 1 side of each tortilla. Toast tortillas, 1 at a time, buttered side down first, 20 to 30 seconds per side. Remove from heat, and cut in half.
Place 2 tortilla halves beside each other in a lightly greased baking dish. Spread 1/3 of the chicken mixture evenly over tortillas, and sprinkle with 1/2 cup of the cheese. Top with 2 more tortilla halves. Repeat layers twice ending with 2 remaining tortilla halves.
Pour enchilada sauce over the top, and sprinkle with remaining 1 cup cheese. Bake in preheated oven until golden and bubbly, about 30 minutes. Cut into 8 pieces, and sprinkle with cilantro.
We really enjoyed this take on enchiladas. Great recipe!