Easy Creamy Chicken Enchiladas

Ingredients:

1 10-oz. can Red Enchilada Sauce

2 1/2 cups shredded chicken

1 1/2 cups shredded cheddar cheese

1 8oz package cream cheese cut into 1/2 inch cubes

1 (1 ounce) package fajita seasoning mix

10 flour tortillas for soft taco and fajitas (6 inch)

Heat oven to 375 degrees. Spray a 9 x 13-inch (3 quart) baking dish with cooking spray. 1/4 cup of the enchilada sauce in the bottom of the baking dish. In a medium bowl mix the chicken, 1 cup of the Cheddar cheese, the cream cheese, and the seasoning mix with a spoon, breaking apart the cream cheese cubes. Spoon slightly less than 1/2 cup of the filling onto each tortilla. Roll up each tortilla tightly, place seam side down in the baking dish. Drizzle with the remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover with foil and bake for 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.