Ingredients

• cooking spray
• 1 cup chunky salsa
• 6 ounces cream cheese , softened
• 3 cups shredded , cooked chicken
• 8 flours tortillas , 8 inch
• 1 can enchilada sauce , 15 ounce
• 0.5 cups shredded Mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2. 2 Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3. 3 Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
4. 4 Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.

Nutrition per serving