Sunday, March 6, 2011

Ench for Enchiladas

If you're like me and watch the Cooking Channel and Food Network (along with some Bravo along the way), you would have seen the new Kraft Philly cooking creme commercials. My girlfriend Kellie from Wilmington, NC had emailed me a chicken enchilada recipe a couple days prior when I realized it called for those cooking cremes and after looking at the recipe, it seemed pretty easy. While at the grocery store on Friday night, I picked up a tub of the Santa Fe cooking creme for $1.99 to put on the docket for our Sunday night dinner. I followed the recipe for the most part but  garlic and some diced red and green pepper to the onion and halfed the Santa Fe creme-the recipe below reflects my revisions but you can find the original recipe by clicking on the "Easy Chicken Enchilada's" title below. Check out Kraft's website as both Kellie and I have used a few of their recipes and are easy for midweek dinners!

Easy Chicken Enchiladas

Prep Time 15 mins

Total Time 35 mins
servings 4 servings

1 small onion, chopped
1 tablespoon of minced garlic
salt and pepper
1/ 2 cup diced green and red pepper
2 tsp. extra virgin olive oil
3 cups shredded cooked chicken breasts
1 can(14.5 oz.) no-salt-added diced tomatoes, drained
1 /2 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)


  1. Heat oven to 350°F.
  2. Cook and stir onions, peppers, and salt and pepper 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 and enjoy!

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