Recipe by Old El Paso®
"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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1 (10 ounce) can
Old El Paso® Red Enchilada Sauce
2 1/2 cups
shredded deli rotisserie chicken
1 1/2 cups
shredded Cheddar cheese
1 (8 ounce) package
cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package
fajita seasoning mix*
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
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!
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.
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.
Love these, easy and feeds an army.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Creamy Chicken Enchiladas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 370
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