Easy Chicken Enchiladas Recipe

We love Mexican food. We eat some version of it at least once a week, whether we go out to our favorite restaurant or make tacos at home. Alexis has gotten to where she really likes enchiladas, so one night instead of tacos we decided to try our hand at home-made enchiladas. Our first try they came out way too spicy, and I ended up making Alexis something entirely different to eat, and I only ate one. We decided to try again, and the result was so good. So if your family likes Mexican food but you just can't do another taco night, try our Easy Chicken Enchiladas Recipe.

What You Need
2 Big Cans Chicken
1 Packet Fajita Seasoning (I used Old El Paso)
1 Block Cream Cheese
10 Soft Tortillas
1 Small Can Red Enchilada Sauce (I used mild Old El Paso)
1 Small Bag Shredded Taco Cheese

What You Do
Preheat oven to 350 degrees.

Mix chicken (drained), cream cheese, fajita seasoning, and about a cup of shredded cheese together in a big bowl. It works best if you use your hands. (I tried using my handheld mixer. Big mistake.)

Spoon some of the filling into your tortillas and roll tightly. Place them on greased baking pan, seam side down. Cover with enchilada sauce and sprinkle the tops with remaining shredded cheese. For Alexis, we did a smaller pan without the enchilada sauce.

Bake for about 10 minutes, or until the cheese is starting to turn brown.

Once they're done, you can top them with sour cream, guacamole, lettuce and tomatoes, and/or salsa.

Bonus: Because the chicken is cooked, the filling to these enchiladas can be eaten outside the tortilla. In fact, I think it'd be a fantastic chicken cheese ball.