Rating: 4.5 stars
186 Ratings
  • 5 star values: 142
  • 4 star values: 34
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4

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!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.

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  • 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.

Tips

* You can substitute 2 tablespoons Old El Paso(R) taco seasoning mix for 1-ounce package Old El Paso(R) fajita seasoning mix.

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.

If using taco seasoning mix, use just 2 tablespoons, and save the rest for another use.

Nutrition Facts

644 calories; protein 34g; carbohydrates 31.9g; fat 41.1g; cholesterol 139.5mg; sodium 1411.6mg. Full Nutrition
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