°1 cup chunky salsa
°6 ounces cream cheese, soft
°3 cups shredded cooked chicken
°8 flour tortillas
°1 can (15 oz) enchilada-sauce
°½ cup shredded Mexican cheese blend
*Step by step
Preheat oven 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil, then spray with cooking spray.
Combine salsa and cream cheese in large skillet over medium heat; cook and stir until cream cheese is melted and mixture is creamy and well combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
Divide chicken mixture among tortillas and roll into enchiladas. Place, seam side down, on prepared baking sheet. Top with enchilada sauce.
Bake in preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes longer. Serve hot.