Creamy Chicken Enchiladas

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In a large bowl, blend the softened cream cheese, sour cream, and salsa until smooth. Fold in the shredded chicken.

Warm the tortillas as the label directs so they’re pliable and ready to roll.

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Spoon about 1/2 cup of the chicken mixture onto each tortilla, add a tablespoon of cheese, roll them up tightly, and place seam side down in the dish.

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Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese. Cover with foil and bake for 30 minutes. For a golden top, remove the foil in the last 5 minutes.

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