Friday, June 17, 2011

Easy Chicken Enchiladas

Since I only went into work for a few hours on Wednesday after getting back from Houston, I actually had time to make something for dinner other than pasta or pieorgies. Kraft recently came out with a new Philadelphia cream cheese product, a cooking creme that can be used as sauce for pasta or in my case, sauce for enchiladas. I'd bought this product about a month ago on a whim and knew Todd would like it. We hadn't had Mexican food for awhile so making chicken enchiladas was a huge hit. From start to finish, it probably took about 40 minutes to make this meal and we were able to get 4 servings out of it.

The key ingredient: Philadelphia Cooking Creme Santa Fe Blend

The finished product

Easy Chicken Enchiladas


1 small onion, chopped
2 tsp oil
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 Mexican Style Shredded Cheese
8 flour tortillas (6 inch)


1. Heat oven to 350°F.
2. 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.
3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
4. Bake 15 to 20 min or until heated through.

from Kraft


Brittany said...

Yummy! The enchiladas look delicious!!

Mary Kate Malone said...

I made these tonight and they were delicious! Thanks for sharing :)