So I had been seeing the commericals and coupons everywhere for the new Philadelphia Cooking Cream. So I bought some to try out. They say you just add them to chicken and throw in a veggie and toss over some Pasta, so I was willing to give it a try seemed easy enough. I actually bought the Santa Fe flavor and there was a recipe on the container for enchiladas. I copied the recipe from the website but it is on the container too.
Easy Chicken Enchiladas
Prep Time15 mins Total Time35 mins
1 small onion, chopped
3 cups shredded cooked chicken breasts
1 can(14.5 oz.) no-salt-added 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 (6 inch)- I used bigger ones and only made 5. I also used Whole wheat
Heat oven to 350°F.
Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. (I did not put this much in each one or you would only be able to make 3! I just tried to make them all even)
Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
Bake 15 to 20 min. or until heated through.
The recipe does not really account for cooking the chicken and shredding it in the time. But I just boiled about 3/4- 1 pound of chicken and then shredded it. I did this before anything else. We don't like onions to much in this house (except Kalen) so I did not add onions, instead I bought a can of tomatoes that had onions and peppers in it. After putting the remaining creme on top of the enchiladas I put more of the shredded cheese on top. These were super yummy and you are able to add or omit things and the recipe is still good. I would recommended either adding some sort of Taco Sauce or Salsa on top and then adding the extra shredded cheese. We did not do this but I plan on doing it next time. I made a side of mexican rice to have with it. Of course I did not take a picture of the finished, right out of the oven product but rather at the end when we had ate most of it.