I happened to find the Philadelphia Cooking Creme that Janeil was asking us about at Smith's the other day. It was right by the regular cream cheese. I decided to get it to try this yummy recipe. For the chicken I used a rotisserie chicken (I had bought it for another recipe too so I just split between the two) that I just shredded. It was delicious and very easy...it's a keeper!
1 small onion, chopped
2 teaspoons oil
3 cups shredded cooked chicken breast
1 can (14.5 ounce) diced tomatoes
1 tub (10 ounce) Philadelphia Santa Fe Blend Cooking Creme, divided
1/2 cup Mexican Blend shredded cheese
8 flour tortillas (6 inch)
Heat oven to 350. Cook and stir onions in hot oil on medium heat in a skillet for 4-5 minutes or until crisp tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese. Spoon about 1/3 cup mixture down a tortilla; roll up. Place in a 13x9 inch pan sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15-20 minutes or until heated through.
My notes: This made more than 8 enchiladas for me. After I spread the remaining cooking creme, I also sprinkled more cheese on top.
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