Easy Chicken Enchilada’s

Earlier, I posted that Philadelphia Cooking Cream was on sale at Gordy’s. Well, you need to try this recipe. It is excellent and it’s on sale.

Easy Chicken Enchilada’s

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 Philadelphia Santa Fe Blend Cooking Creme, divided

1/2 c. Kraft Mexican Style shredded cheese

8 flour tortillas (says 6 inch but I use the big ones)

Heat oven to 350

Cook and stir onions in hot oil in large skillet on medium heat 4 to 45 minutes or until crisp-tender Stir in chicken, tomatoes, 3/4 c. cooking creme and shredded cheese. Spoon about 1/3 cut chicken mixture down center of each tortilla (small ones) more in the bigger shells and roll up. Place, seam-side down, in 13×9 inch baking dish sprayed with cooking spray, top with remaining cooking creme. Cover and bake 15 to 20 minutes or until heated through. Top with sour cream and salsa.  Yumm yumm.


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