Chicken Enchiladas with Cream Cheese

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.

Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.

Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.

Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.