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Categories:Viewed: 38 - Published at: a year ago
Ingredients
- 1 can (10 oz) Old El Paso(R) 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(R) fajita seasoning mix or 2 tablespoons Old El Paso(R) taco seasoning mix (from 1-oz package)
- 10 Old El Paso(R) flour tortillas for soft tacos & fajitas (6 inch)
Method
- 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.
- 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.
