Creamy and cheesy Enchilada

1. Preheat the Oven:
Preheat the oven to 350 degrees Fahrenheit.

2. Make the Cheese Sauce:
In a 3-5 quart stock pot, heat the milk and heavy cream over medium heat until just simmering.
Add the mozzarella cheese and 1 1/2 cup of the shredded Mexican blend cheese (reserve the remaining 3 cups for filling and topping).
Stir the cheese sauce until the cheese is fully melted and the sauce has thickened slightly.
Add the cumin, salt, black pepper, and paprika. Taste and adjust the seasoning as needed.
Turn off the heat and set the sauce aside to cool.

3. Cook the Chicken:
Cook the Tyson Enchilada Glazed Chicken Bites according to the package directions and set them aside, covered until needed.

4. Prepare the Casserole Dish:
Grease a 9 x 13-inch casserole dish.

5. Warm the Tortillas:
Warm the tortillas in the microwave or in a skillet until they are pliable.

6. Dip the Tortillas:
Dip each warmed tortilla into the cheesy sauce to evenly cover both sides.

7. Assemble the Enchiladas:
Place a tortilla in the casserole dish and fill it with about 1/4 cup of Enchilada Glazed Chicken Bites and 1/4 cup of shredded Mexican blend cheese.
Roll the tortilla and place it seam side down at one end of the casserole dish.
Repeat for each tortilla.

8. Top with Cheese Sauce and Cheese:
Pour remaining cheese sauce on top of the assembled enchiladas.
Top with the remaining shredded Mexican blend cheese.

9. Bake the Enchiladas:
Bake uncovered in the preheated oven for 15-20 minutes or until the cheese has melted.

10. Serve:
Serve the Creamy and Cheesy Enchilada Casserole immediately and enjoy!