Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
Servings:
5
Yield:
10 enchiladas
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spray a 13×9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
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.
Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.
Recipe Tips
Before cutting the cream cheese, open the package and pop it into the freezer to chill for about 10 minutes. That makes it easier to cut into small cubes.
You can use 2 tablespoons of Old El Paso taco seasoning mix instead of the 1-ounce package of fajita seasoning mix.
Nutrition Facts (per serving)
| 644 | Calories |
| 41g | Fat |
| 32g | Carbs |
| 34g | Protein |
