Easy Chicken Enchiladas
- Prep Time
- 15 mins
- Total Time
- 35 mins
- servings
- 4 servings
Ingredients
- 1 small onion, chopped
- 2 tsp. oil
- 3 cups shredded cookedchicken 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 KRAFT Mexican Style Finely Shredded Four Cheese
- 8 flour tortillas (6 inch)
Directions
- Heat oven to 350°F.
- 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.
- 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.
- Bake 15 to 20 min. or until heated through.
(Direct Recipe Link:
http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=121713#category=817&subcategory= )
But I was unable to get the Santa Fe flavored cooking creme...so here is what I did.
1...I used Roma tomatos. Added a good flavor.
2...I only use a small amount of onion and chopped it fine. It was still too much for me, but the husband was happy.
3...I mixed about 2 T of Taco seasoning (Penzey's, of course...) into the regular-flavored Cooking Creme.
4...I also mixed in about 1/2 C. of Salsa Verde.
5...Added more salsa verde to the top and extra cheese. Baked it covered with foil for 15 minutes, uncovered for 10.
Over all...good. I think that this could be great and will be making it again and leaving out the onion and using the Sante Fe flavored creme.
Tomorrow: Sour Cream Noodle Bake from The Pioneer Woman
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