Saturday, February 4, 2012

Easy Cheesy Chicken Enchiladas

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!

1 comment:

  1. mmm....that sounds so yummy. I am going to add it to our ZipList Recipe saver. :)


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Hugs & Happy Days! ~Min