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!
Happy Cinco de Mayo! Though we are sad to see our countdown come to an end, we’re extremely excited to share our final recipe: Easy Creamy Chicken Enchiladas.
Enchiladas are the perfect dish to serve a crowd, and you can have our version ready to go in under an hour. Serving a crowd? Double it! You can always save the leftovers for dinner tomorrow, though we doubt that there will be any leftovers at all!
Easy Creamy Chicken Enchiladas
Prep Time: 20 Minutes | Start to Finish: 50 Minutes | Serves 5 (2 enchiladas each)
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)
- Heat oven to 375°F. Spray 13×9-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.
1 Serving: Calories 590 (Calories from Fat 340); Total Fat 37g (Saturated Fat 19g, Trans Fat 2g); Cholesterol 155mg; Sodium 1650mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 2g); Protein 31g
% Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 30%; Iron 10%
Exchanges: 1 Starch, 1 1/2 Low-Fat Milk, 2 Lean Meat, 4 1/2 Fat
Carbohydrate Choices: 2
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.