1 (10oz) can Enchilada sauce
2 1/2 cups shredded Deli Rotisserie Chicken
1 1/2 cups shredded Cheddar cheese
1 (8oz) package Cream cheese, cut into half-inch cubes
1 (oz) Fajita seasoning mix
10 6-inch Flour tortillas
Heat oven to 375 F.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in the bottom of the baking dish.
In medium bowl, mix chicken, 1 cup of cheddar cheese, 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 the remaining 1/2 cup cheddar cheese.
Cover with foil; bake for 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.