These creamy chicken enchiladas are sure to become a new family favorite! This recipe is so simple to put together and also perfect for using leftover chicken.
Ingredients
- 1 , 10 ounce
- 2.5 cups shredded deli rotisserie chicken
- 1.5 cups shredded Cheddar cheese
- 1 , 8 ounce
- 1 , 1 ounce
- 10 Olds El Paso flour tortillas for soft tacos & fajitas , 6 inch
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
-
2
Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
-
3
Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts
Per serving
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