Creamy Chicken Enchiladas
Creamy chicken enchiladas are a delicious twist on classic enchiladas. Made with rotisserie chicken, shredded cheese, cream cheese, and fajita seasoning, they are easy to make and perfect for any night of the week.
Servings: 5
Ingredients
- 1 can 10 ounces of Old El Paso Red Enchilada Sauce
- 2 and a half cups of shredded rotisserie chicken from the deli
- 1 and a half cups of shredded Cheddar cheese
- 1 package 8 ounces of cream cheese, diced into 1/2-inch cubes
- 1 package 1 ounce of fajita seasoning mix*
- 10 Old El Paso flour tortillas 6 inches for soft tacos and fajitas
Instructions
- Preheat the oven to 375°F (190°C) and grease a 13×9-inch baking dish with cooking spray.
- Spread 1/4 cup of the enchilada sauce evenly on the bottom of the baking dish.
- In a medium bowl, combine the chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix.
- Spoon a slightly smaller than 1/2 cup of the mixture onto each tortilla, roll it up tightly, and place seam-side down in the prepared dish.
- Drizzle the remaining enchilada sauce over the tortillas and sprinkle the remaining 1/2 cup of Cheddar cheese on top. Cover with foil.
- Bake for 15 minutes, uncover, and bake for another 15 minutes or until bubbly and lightly browned.
Notes
- If using taco seasoning mix, use only 2 tablespoons and save the rest for future use. The 2 tablespoons of Old El Paso Taco Seasoning Mix can be used as a substitute for the 1-ounce package of Old El Paso Fajita Seasoning Mix.
- To make the cream cheese easier to cut into cubes, freeze it for about 10 minutes before using.
