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.
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.
3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
- 37 g Fat
- 19 g Saturated Fat
- 2 g Trans Fat
- 155 mg Cholesterol
- 1650 mg Sodium
- 95 mg Potassium
- 33 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 31 g Protein
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Nutritional Information
- 37 g Fat
- 19 g Saturated Fat
- 2 g Trans Fat
- 155 mg Cholesterol
- 1650 mg Sodium
- 95 mg Potassium
- 33 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 31 g Protein
Directions
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.
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.
3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.