Had to share this one with you -
I'm not sure if you've given the Philadelphia Cooking Cremes a try, but I HIGHLY recommend it!
We've done it a few times, and I think today's modified recipe has been the best!!
They called them Easy Chicken Enchiladas, in our house they're
Easy Cheesy Chicken Enchiladas!
What you need:
1 small onion, sliced
2 tsp. olive oil
3 cups shredded/cooked chicken (We used extra chicken, so they were good and full of chicken.
We also boiled them with some seasonings - dried onion, minced garlic & pepper)
1 can (14.5 oz) diced tomatoes, drained
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme, divided
1 cup Mexican Style Shredded Cheese
Salt, Garlic Powder & Pepper
8 Flour Tortillas (6 inch)
Heat oven 350*. Boil chicken until cooked, shred. While cooking chicken, saute onions with olive oil until onions are carmelized - sprinkle Garlic powder & pepper to taste (maybe a 1/8 tsp of each - we just do the shake and season method when we cook at our house).
Mix together onions, shredded chicken, drained tomatoes and 3/4 of the cooking creme and 1/2 cup shredded cheese.
Spoon about 1/3 cup of mixture into center of each tortilla; roll up. In a greased 9x13 baking dish, place rolled tortilla, seam side down. Roll all tortillas. With remaining cooking cream, top tortillas and sprinkle with extra shredded cheese.
Bake 15-20 minutes or until heated.
Top with Lettuce, Sour Cream (and chives) & Taco Sauce.
Definite DO OVER in our house!
Hugs & Happy Days!