Mix cream cheese spread, seasoning mix milk blended. Heat oil large skillet medium heat. Add onions; cook stir 4 5 min. until crisp-tender. Stir chicken, tomatoes, 1/2 cup shredded cheese cream cheese mixture.
Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream 3 Tbsp. cilantro. Spoon 1/4 cup chicken mixture center each tortilla; roll up.
1 (10 oz) Old El Paso red enchilada sauce; 2 ½ cups shredded deli rotisserie chicken; 1 ½ cups Kraft shredded cheddar cheese; 1 (8 oz) pkg Philadelphia cream cheese, cut ½-inch cubess; 1 (1 oz) pkg El Paso fajita seasoning mix 2 tablespoons El Paso™ taco seasoning mix; 10 El Paso 6-inch flour tortillas, soft .
Spoon 1/3 cup chicken mixture center each tortilla; roll up. Place, seam-sides down, lightly greased 13x9-inch baking dish; set aside.
In medium bowl, mix chicken, 1 cup the Cheddar cheese, cream cheese seasoning mix spoon, breaking cream cheese cubes. Spoon slightly than 1/2 cup filling each tortilla.
Heat oil large deep skillet medium-high heat. Add chicken; cook 7 minute until cooked through, stirring occasionally. Mix broth, dressing, flour well blended; gradually add skillet, stirring constantly.
Spread 1 cup enchilada sauce bottom 13×9-inch pan sprayed cooking spray. Combine chicken, corn, chiles, 3/4 cup cheese sour cream; spoon centers tortillas. Roll up. Place, seam sides down, sauce pan; top remaining enchilada sauce. Cover. Bake 20 min. until heated through.
In small saucepan medium heat, combine cream cheese salsa. Cook, stirring melted well blended. Stir chicken pinto beans.
Directions Step 1: the enchilada filling. Taste Home. Spoon 1/2 cup enchilada sauce a greased 13×9-inch baking dish. a large saucepan, cook stir cream cheese salsa medium heat blended, to minutes.
Mix chicken, 1 cup Cheddar cheese, cream cheese, seasoning mix a medium bowl; spoon slightly than 1/2 cup filling each tortilla.
Creamy Chicken Enchiladas Recipe: How to Make It
