Two Cheese Chicken Enchiladas

One of my husband's favorites...these easy- to-make enchiladas are rich and very filling.

• Ready In: 40 mins
• Serves: 8-10
• Yields: 1 enchilada

Ingredients

• 3 -4  cups  cooked chicken (Shredded. You can also use canned chicken)
• 1  cup  picante sauce (we like Pace)
• 8  ounces cream cheese (at room temperature)
• 8  ounces Velveeta cheese
• 3⁄8 teaspoon garlic powder
• 3  teaspoons sugar
• 8 -10  flour tortillas

Directions

1. In a saucepan add picante sauce and velveeta cheese together.
2. Cook over medium heat until cheese is melted and sauce is smooth.
3. In a medium bowl add cooked chicken, cream cheese, garlic and sugar. Mix until everything is incorperated.
4. Pour a little bit of the picante mixture into the bottom of a casserole dish so enchilladas won't stick.
5. Fill flour tortillas with chicken mixture; roll up and tuck sides in to form the enchillada and place in casserole dish.
6. Top with the picante mixture.
7. Bake at 350 degrees for about 20 minutes.