Garlic, soy, ginger, and a touch of spice are all tastes present in this meal made with ground beef and served over jasmine rice. A wonderful one-dish supper!
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 10 enchiladas |
Ingredients
- 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)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 13×9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
- Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
- Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.
- If using taco seasoning mix, use just 2 tablespoons, and save the rest for another use.
- You can substitute 2 tablespoons Old El Paso Taco Seasoning Mix for a 1-ounce package Old El Paso 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.
Nutrition Facts
| Calories | 644 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 20 g |
| Sodium | 1412 mg |
| Sugars | 2 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Used Mexican shredded cheese and replaced cream cheese with refried beans
So easy and very very good
This was not what I’d hoped. The filling was so dense due to the cream cheese and cheddar that it was like chewing thick mud. I used whipped cream cheese as suggested by another reviewer, and also used less than the recipe stated; I added a little milk to make it less thick. The flavor was so-so. I will not make this again.
We love this! In the mixture, I added slightly more chicken, slightly more cheese, and a can of Rotel. I used taco seasoning instead of the fajita seasoning, and I used 8 burrito-sized shells (we don’t buy the smaller ones, so I used what I had).
I added hot sauce, corn, and onion and mixed all of the filling ingredients together before putting it in the tortillas. I added extra enchilada sauce and I do not recommend that as it made it kind of soupy.
This recipe is delicious made it tonight.
Enjoyed this very much. The filling was great. There wasn’t any enchilada sauce in the grocery store so I just added some chilli powder to the tomato sauce I already had (this sauce comes with onion and garlic powder). I fried up some onion , red pepper and yellow pepper . It was hard to mix in the cream cheese in so I put the filling mixture in the frying pas with the peppers to soften the cream cheese enough to mix it in the filling.
I made the recipe as written. It was very easy to make but too cheesy. My daughter wouldn’t eat it. My husband didn’t like the cream cheese. He said that it was too overpowering and thought the enchiladas would be better if they were filled with chicken cheese and onions, only.
Such a simple recipe to make and cuts in half easily. I actually had the rotisserie chicken, tortillas, and enchilada sauce in the freezer and just happened to have half a block of cream cheese. So this recipe was perfect. I served it with Best Spanish Rice from this site.
I love this recipe. Quick and simple while still being tasty. I don’t like things too spicy so this is perfect for my family. I have found that using whipped cream cheese (sold in 8 oz packages) makes it easier to mix in.
I made it with corn and flour tortillas. I think I prefer the corn, but both were very nice!
Easy to put together and tastes great!
Made it with beef. Would recommend use of enchilada sauce.
Family night favorite. It’s a very flexible recipe that I’ve used with ground beef, leftover pork, or veggies. The cream cheese is the key. I’ve used velveeta instead and that worked pretty good but made it too salty in my opinion. Anyway, great basic recipe you can really build on or just keep simple.
Delicious, but needed more than 1/4 cup sauce in the pan. My enchiladas stuck!
I increased the recipe and added a can of Rotel (diced tomatoes with green chilis). I had to squeeze all the enchiladas into the 9×13, but they were so delicious (and I had enough to freeze for a couple more meals)!
First time in many, many years that I’ve made Enchiladas. I don’t remember them being so easy. This was sooo easy and very good. I’ll be making Enchiladas again. The cream cheese made them real creamy. but I did have some bigger chucks that didn’t melt like I thought they should. Make sure to cut them up in small pieces or maybe even leave at room temp and stir it all together more.
Great, easy recipe that tastes great!
Waaaaay too salty with the packaged seasoning. Might be enjoyable with half the enchilada seasoning mix, and manually added cumin, and a bit of cayenne. As is, I feel like I wasted a chicken and ended up throwing half the pan away.
Good recipe and easy to make. I’ve never made Enchiladas before and I’m not sure I’ve ever had them before, but these are good. I probably used a bit more cheddar than the recipe calls for, but my husband and I love cheese.
Really tasty! Made my own red enchilada sauce and fajita sauce from recipes on this site. My husband said best he has ever had!!