Ingredients
1
can (10 oz) Old El Paso™ red enchilada sauce
1
tablespoon vegetable oil
1
green bell pepper, cut into strips
1
medium onion, sliced
1
cup sliced fresh baby portabella mushrooms (3 oz)
1
package (1 oz) Old El Paso™ fajita seasoning mix
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups shredded Mexican cheese blend (8 oz)
3/4
cup refrigerated white cheese dip
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in baking dish.
In grill pan or cast-iron skillet, heat oil over medium-high heat. Cook bell pepper, onion and mushrooms in oil 7 to 8 minutes, stirring occasionally, until tender and lightly browned.
In large bowl, stir together cooked vegetables, fajita seasoning, chicken, 1 cup of the cheese and the cheese dip. Spoon heaping 1/3 cup filling onto each tortilla. Roll up tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly and lightly browned.
