Monday, May 16, 2011

Easy Chicken Enchiladas (with Cooking Creme)

I have loved using these new cooking creme's!!  They make those really hectic-got to throw something in the oven quick or we won't be eating dinner-kind of nights easier!!  I was a little leery of this recipe because the Sante Fe cooking creme has a different kind of smell when you first open it, but trust me when I say...it was so good!!  My family scarfed this one up! 

Easy Chicken Enchiladas
1 small onion, chopped
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) diced tomatoes, drained
1 tub (10 oz.) Philadelphia Sante Fe Cooking Creme, divided
1 cup shredded colby jack cheese (or mexican style if you're into the pre-shredded stuff), divided
8 flour tortillas

Heat oven to 350 degrees.  Heat oil in a large skillet and cook onions for 4 to 5 minutes.  Stir in chicken, tomatoes, 3/4 cup of the cooking creme and 1/2 cup shredded cheese.

Spoon about 1/3 cup of chicken mixture into tortillas.  Roll up and place in a greased 9 x 13 inch baking dish.  Top with the remaining cooking creme and cheese.  Cover.

Bake 15 to 20 minutes or until heated through.

These are really good as is, but I think they're better with a little sour cream, lettuce & tomatoes on top!!  Either way...hope you enjoy!!

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