> 1 (10 oz) can Old El Paso red enchilada sauce
> 2 1/2 cups shredded deli rotisserie chicken
> 1 1/2 cups Kraft shredded cheddar cheese
> 1 (8 oz) pkg Philadelphia cream cheese, cut into 1/2-inch cubess
> 1 (1 oz) pkg Old El Paso fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix
> 10 Old El Paso 6-inch flour tortillas, for soft tacos & fajitas
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.