Prep Time
20 Mins
Start to Finish Time
50 Mins
Yield
5 servings (2 Enchiladas each)

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!

How to Make It

Step 1

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.

Step 2

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.

Step 3

Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Step 4

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.

Step 5

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

Step 6

 

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