Easy Creamy Chicken Enchiladas

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! By Betty Crocker Kitchens
  • 20 Minutes Prep
    50 Minutes Total
  • 5 Servings

Ingredient List

  • 1 can (10 oz) Old El Paso™ 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 package (1 oz) Old El Paso™ Fajita Seasoning Mix or 2 tablespoons Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
  • 10 Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
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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

Calories590(Calories from Fat340),Total Fat37g(Saturated Fat19g,Trans Fat2g),Cholesterol155mgSodium1650mgTotal Carbohydrate33g(Dietary Fiber1g Sugars2g),Protein31g;% Daily Value*:Vitamin A20%;Vitamin C0%;Calcium30%;Iron10%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

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