Friday, October 28, 2011

Easy Chicken Enchiladas

This is another Philadelphia Cooking Creme recipe.  It sounded good, so tonight we gave it a try.

1 small onion (chopped)
2 tsp oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz) diced tomatoes (drained)
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme (divided)
1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
8 flour tortillas

Preheat oven to 350 degrees.
Cook and stir onions in hot oil in large skillet on medium heat 4 - 5 minutes or until crisp-tender.
Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up.
Place seam-sides down in 13 x 9" baking dish sprayed with cooking spray.
Top with remaining cooking creme.  Cover.
Bake 20 minutes or until heated through.

I only made a couple of changes to this recipe.

I prepared the chicken breasts in my grill pan using the Pampered Chef Southwest Seasoning (DELICIOUS!)
I added an extra tub of Philli Cooking Creme and 1/2 cup of shredded cheese for the top.
I poured one large can of Santa Fe Enchilada Sauce over the rolled up enchiladas before topping with cheese and baking.
I also topped the entire dish with a sprinkling of sliced green onions.

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