Easy Chicken Enchilada

Monday, June 6, 2011

Easy Chicken Enchilada adapted from Taste of Home
1 small onion, chopped
2 tsp oil
3 cups shredded cooked chicken breasts
1 can (14.5oz) no-salt-added diced tomatoes, drained
1 tub (10 oz) Philadlphia Santa Fe Blend Cooking creme, divided
1/2 cup Mexican-style shredded four cheese
8 flour tortillas

Directions:  Heat oven to 350 degrees. 

Cook and stir onions in hot oil in a large skillet on medium heat 4 to 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 center of each tortilla; roll up.  Place, seam-sides don, in 13x9 inch baking dish sprayed with cooking spray; top with remaining cooking creme.  Cover.

Bake 15 to 20 minutes or until heatd through.

Here's what you'll need:

Preheat the oven to 350 degrees.

I put the chicken breasts into some water to cook.

Just thought that I would show a picture of the Philadelphia Santa Fe creme cheese blend.  I think it is a fairly new product and it is yummy!

While the chicken is cooking, chop up an onion.

Saute the onion in some olive oil for about 5-6 minutes.

Shred the chicken.

Put the chicken in with the onions.

Add a can of drained diced tomatoes.

Add 3/4 cup of the Santa Fe creme.

Add 1/2 cup of Mexican-style cheese and mix.

Put some of the chicken mixture in a tortilla and roll it up.

Put the tortillas in a greased 13x9 baking dish, seam side down.

Cover with more of the Santa Fe creme.

Add some more cheese.

Pop into the oven for about 20-25 minutes.

Here's what you'll end up with:

Our Thoughts:
I really thought the Philadelphia Santa Fe creme cheese was interesting and actually really good.  I think you could almost just use it as a veggie dip on its own. 

The Santa Fe dip and the cheese definitely made this dish creamy.  It is definitely not the best enchilada I have ever have but it was easy and tasted pretty good.

If you wanted to make it spicier, you could always add a can of green chilies or even Mexican-style diced tomatoes that have the jalapeno, onion, garlic already added in.

Hope you enjoy!


Holly said...

I just bought the cooking cream too... But haven't figured out what I am going to use it in. These look yummy!

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