It’s the last day of school for the kiddies before summer break. Cooking dinner is the last thing on my mind today. We’ve got better things to do with our day, like maybe a few hours at the park topped off with a stop at Hawaiian Shave Ice downtown.
Anyhoo, where was I? Dinner, yep, well I’m making something super easy since I’ve got plans for fun today: Easy Creamy Chicken Enchiladas.
Easy Creamy Chicken Enchiladas
- 1 small onion, chopped
- cooking spray
- 3 cups shredded cooked chicken (I used rotisserie chicken from the market)
- 2 diced fresh tomatoes (or 1 can (14.5 oz.) diced tomatoes, drained)
- 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 1 cup Mexican Style Finely Shredded Four Cheese
- 8 flour tortillas (6 inch)
- chunky salsa verde (the green stuff)
Heat oven to 350°F.
Spray cooking spray in large skillet and saute onions on medium heat 4 to 5 min. or until crisp-tender. Stir in tomatoes and saute until tender.
Add 3/4 cup cooking creme and shredded chicken. Heat until warmed, stirring occasionally. (I realize this concoction doesn’t look at that appealing, but trust me it’s delicious!)
Spoon about 1/3 cup chicken mixture down center of each tortilla. Top with cheese; roll up.
Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme and some shredded cheese. Cover.
BAKE 15 to 20 min. or until heated through. Top with some yummy salsa verde. Enjoy!
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