Easy Creamy Chicken 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!
Prep 20 Minutes
Total Time 50 Minutes
Servings 5

Ingredient List

  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 package (8 oz) cream cheese, cut into 1/2-inch cubes
  • 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
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Recipe Continues Below

Preparation

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

Expert Tips

  • Pop the opened cream cheese in the freezer for about 10 minutes to make it colder so it's easier to cut into small cubes.

Nutrition

  • 1 Serving Calories 590 (Calories from Fat 340);  Total Fat 37g (Saturated Fat 19g ,Trans Fat 2g);  Cholesterol 155mg;  Sodium 1650mg;  Potassium 95mg;  Total Carbohydrate 33g (Dietary Fiber 1g ,Sugars 2g);  Protein 31g
  • % Daily Value: Vitamin A 20%;  Vitamin C 0%;  Calcium 30%;  Iron 10%
  • Exchanges: 1 Starch;  2 Lean Meat;  4 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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