As a working mom, I need dinners that are quick and easy during the week.
Enter Philadelphia Cooking Cremes.
Have you seen these? I usually would have passed them by without a second thought, but I had a coupon and figured I'd give it a try. It comes in 4 flavors and each one has several recipes right on the carton.
Hello easy! Sign me up!
I grabbed the Santa Fe blend and made the enchilada recipe on the back.
Yum. My husband went back for thirds.
Needless to say I will be trying these again!
What you Need:
1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken 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)
What you Do:
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.