Wednesday, March 23, 2011

Chicken Enchiladas

2 tsp olive oil
1 small onion, chopped
3 cups shredded chicken
14.5 oz can diced no-salt-added diced tomatoes, drained
1/2 cup shredded mexican cheese
1 tub Philladelphia Santa Fe Blend Cooking Creme
8 - 6" flour tortillas
Head olive oil in skillet on medium heat. Add onions and cook until tender crisp, about 5 minutes. Stir in chicken, tomatoes, mexican cheese, and 3/4 cup cooking creme.

Spray a 9x13 baking dish. Fill each tortilla with about 1/3 cup of chicken mixture and lay seam side down in prepared pan. Spread remaing cooking creme of top of tortillas. Cover tightly and bake for 15 to 20 minutes or until done.

*I added some green peppers in with the onions and we used corn tortillas instead of flour. They corn tortillas were pretty stiff and would break easily, so I heated them up in the microwave before filling. Also, too much filling would break the corn tortillas, so we ended up with about 12 filled tortillas.*

No comments:

Post a Comment