Creamy Chicken Enchiladas

1 tbsp butter or margarine
1 can tomatoes
1 (8 oz) pkg cream cheese, cut up and softened
1/2 package McCormicks enchilada seasoning
2 cups shredded, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Mozzarella
1 1/2 cups milk

Preheat oven to 350 and spray a 9x13 pan with pam. In a sauce pan melt butter over medium heat. Add tomatoes, cream cheese, seasoning and chicken, stirring until cream cheese melts. Remove from heat.

Spoon the mixture down the center of each tortilla and then roll up and place side by side in the prepared pan. Sprinkle the Mozzarella cheese over the top and then drizzle milk over the top. Cover with foil and bake for 30 min. Remove the foil and bake for another 15 min or until the cheese has turned golden brown and bubbly.