I made these easy creamy chicken enchiladas the other night and must say they came out delicious! All you need is a few ingredient and it doesn’t take long! Prepare for a cheesy concoction…What You’ll Need:
- 1 onion, chopped
- 2 tablespoons oil
- 3 cups shredded cooked chicken breasts
- 1 can of Rotel (tomatoes and chilies), or fresh tomatoes, jalapenos and fresh chilies!!
- 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Crème
- 1 cup Mexican Style Shredded Cheese
- 8 flour tortillas (6 inch)
- HEAT oven to 350°F. Grease a 13×9 inch cooking pan with cooking spray.
- COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomato mixture, 3/4 cup cooking creme and 1/2 cup shredded cheeseSPOON about 1/2 cup chicken mixture down center of each tortilla; roll up. Place in coated baking dish; top with remaining cooking creme. Cover. BAKE 15 to 20 min. In the last 5 minutes add the remain cheese to make a top layer of cheese. Bake until heated through and cheese is melted.