- 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
- 10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
- Heat oven to 375 degrees 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.