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; 41.1 g total fat; 139 mg cholesterol; 1412 mg sodium. 31.9 g carbohydrates; 34 g protein; Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2014
This was my first attempt at making enchiladas and they were great! Super easy to make and they were a hit! I will definitely make these again. I am also guessing that you could make these ahead and freeze for a future meal. I am actually excited to eat my leftovers at work! Read More
(18)

Most helpful critical review

Rating: 1 stars
05/21/2019
I will not make this ever again. I am not sure if I what I did wrong but this is NO way a 4-5 star recipe. I might give it a star. Read More
153 Ratings
  • 5 star values: 114
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/08/2014
This was my first attempt at making enchiladas and they were great! Super easy to make and they were a hit! I will definitely make these again. I am also guessing that you could make these ahead and freeze for a future meal. I am actually excited to eat my leftovers at work! Read More
(18)
Rating: 5 stars
09/08/2014
This was my first attempt at making enchiladas and they were great! Super easy to make and they were a hit! I will definitely make these again. I am also guessing that you could make these ahead and freeze for a future meal. I am actually excited to eat my leftovers at work! Read More
(18)
Rating: 5 stars
01/12/2015
I needed an enchilada recipe that was TASTY VERY SIMPLE and different from the other enchiladas I usually make and this was exactly that. I like to serve it with rice and on a bed of shredded lettuce. It's also good with sour cream and salsa over the top. Read More
(15)
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Rating: 5 stars
12/02/2015
Made this exactly as directed with the substitution of taco seasoning as I didn't have fajita seasoning. The kids loved it. Served with sour cream green onions tomatoes and cilantro. Was asked to put on dinner rotation! Absolutely delicious!! Read More
(14)
Rating: 4 stars
01/17/2015
Not sure if old el paso has a mild red enchilada sauce but I could only find medium so I added in a small can of tomato sauce to tone it down so my family could eat this. The first time I made it as written it was to spicy for the kids palates but the adults liked it. Both times I let the cream cheese come to room temperature and mixed it with the enchilada sauce using a hand held blender for a more even flavor and consistency throughout the enchiladas. I knew chunks of cream cheese would not have been tolerated by the kids.... The overall flavor is good.:-) Read More
(9)
Rating: 5 stars
04/12/2016
Made them as called for. I loved them. So did my beautiful wife! This recipe is a keeper! Read More
(8)
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Rating: 5 stars
02/07/2016
This recipe is delicious and I've made it twice exactly as written once a complete success and the other a near failure. The near failure resulted from making it ahead and refrigerating to pop in the oven later. After baking the tortillas could not be pried from the pan and I suspect it was because the tortillas absorbed the enchilada sauce and then burned when baked. Flavor was still wonderful and I'm giving it 5 stars because that was an error on my part but the presentation was lacking. Both times I made the Spanish Rice II also found on this site as a side dish. Outstanding!! Read More
(8)
Rating: 5 stars
01/20/2017
I put the chicken mix in the crock pot for the day to cook - came home and assembled in a casserole dish with the sauce and more cheese - baked for 30 minutes. Delicious and beautiful on the table! Used taco seasoning instead of the fajita seasoning because it's what I had - added black beans with the chicken and a can of green chiles for some spice. Shout out to Selina my sous-chef who assembled and baked these for us!:) The only hitch we had in the dish was forgetting to put sauce in the pan before the tortillas - the bottom layer was baked on pretty hard - still looked and tasted delicious and we will make again! Read More
(6)
Rating: 5 stars
05/03/2016
I have made this recipe twice and each time amazing. my husband loves it and I made it also for my mom and dad for a family game night. they were literally licking their plates:-) doesn't let me use the full photo but it's all I could post. we for sure added this as a favorite. Read More
(4)
Rating: 5 stars
05/26/2015
Awesome! But I used half a jar of mild salsa instead of seasoning mix. Great flavor. Read More
(4)
Rating: 1 stars
05/21/2019
I will not make this ever again. I am not sure if I what I did wrong but this is NO way a 4-5 star recipe. I might give it a star. Read More