Steps to Prepare Easy Chicken Enchilada Casserole

Easy Creamy Chicken Enchiladas

Step 2 in a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese.

Recipe Summary Easy Creamy Chicken Enchiladas

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!

Ingredients | Easy Chicken Enchilada Casserole

1 (10 ounce) can Old El Paso® Red Enchilada Sauce

2 ½ cups shredded deli rotisserie chicken

1 ½ cups shredded Cheddar cheese

1 (8 ounce) package cream cheese, cut into 1/2-inch cubes

1 (1 ounce) package fajita seasoning mix*

10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Directions

Heat oven to 375 degrees 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.

* You can substitute 2 tablespoons Old El Paso(R) taco seasoning mix for 1-ounce package Old El Paso(R) fajita seasoning mix.

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.

Info | Easy Chicken Enchilada Casserole

prep: 20 mins additional: 30 mins total: 50 mins Servings: 5 Yield: 10 enchiladas

TAG : Easy Creamy Chicken Enchiladas

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