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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: : -

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.
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.
Cover with foil, bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

10 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!