Lunch: 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!

Ingredients

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™ taco seasoning mix (from 1-oz package)
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Instructions

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.
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.

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