Easy Creamy Chicken Enchiladas recipe

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Ingredients

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Nutrition Info

644 calories
carbohydrate: 31.9 g
cholesterol: 139.5 mg
fat: 41.1 g
fiber: 1 g
protein: 34 g
saturatedFat: 20.4 g
servingSize: -
sodium: 1411.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees 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. In 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. Cover with foil, bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Recipe Yield

10 enchiladas

Recipe Note

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!

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