These creamy chicken enchiladas are sure to become a new family favorite! This recipe is so simple to put together and also perfect for using leftover chicken.
Ingredients
- Old El Paso Red Enchilada Sauce: 1 can (10 ounce can)
- ½ cups shredded deli rotisserie chicken: 2 piece
- ½ cups shredded Cheddar cheese: 1 piece
- cream cheese: 1 pack (8 ounce pack, cut into 1/2 inch cubes)
- fajita seasoning mix: 1 pack (1 ounce pack)
- Old El Paso flour tortillas for soft tacos & fajitas (6 inch): 10 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
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Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
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Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.
