Easy Creamy Chicken Enchiladas

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can (10 oz) Old El Paso™ red enchilada sauce
2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1 1/2
cups shredded Cheddar cheese (6 oz)
package (8 oz) cream cheese, cut into 1/2-inch cubes
package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)


  1. 1 Heat 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. 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. 3 Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.




Nutrition Information

Recipe Step Photos

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