Easy Creamy Chicken Enchiladas

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers.....if you ever have any!

📝 Ingredients

• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1 package (8 oz) cream cheese, cut into 1/2-inch cubes
• 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

👨‍🍳 Instructions

1. 1Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
2. 2In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
3. 3Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.