Chicken Enchiladas with Cream Cheese

Ingredients

• cooking spray
• cup chunky salsa
• ounce scream cheese, softened
• cup sshredded, cooked chicken
• (8 inch) flour tortillas
• (15 ounce) can enchilada sauce
• 1/2 cup shredded Mexican cheese blend

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2. Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3. Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam sides down, on the prepared baking sheet. Top with enchilada sauce.
4. Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.