Easy Chicken Enchiladas

photo by:kraft

These enchiladas get their Southwest flavor from our Philly Santa Fe Blend Cooking Creme. Who knew it was so easy to create saucy, authentic-tasting Tex-Mex?

time

prep:

15 min

total:

35 min

servings

total:

4 servings

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What You Need

small onion, chopped

tsp. oil

cups shredded cooked chicken breasts

can (14.5 oz.) no-salt-added diced tomatoes, drained

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2

cup KRAFT Mexican Style Finely Shredded Four Cheese

flour tortillas (6 inch)

Make It

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.

BAKE 15 to 20 min. or until heated through.

Kraft Kitchens Tips

Serving Suggestion

Serve with a side of hot cooked rice to round out the meal.

Variation

Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.

How to Shred Cooked Chicken

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

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gratefulbel

posted:3/6/2013

My family loves this and I can always still find the Santa Fe flavor at my local Wal-Mart. I like everyone else use Rotel instead of plain tomatoes.

Barbbib

posted:3/3/2013

Very simple to make and absolutely delicious!

a cook

posted:2/16/2013

if they don't make the santa fe creme anymore can someone recommend what spices i should use instead. i went to all six grocery stores in my area and no one had this.

CaraKline

posted:1/13/2013

This is my FAVORITE thing to make. I mixed it up a little bit and substituted rotel for plain tomatoes, sharp cheese for cheddar, and whole wheat tortillas (in an effort to make me feel slightly less guilty about eating it!). It is AH-MA-ZING!

emilykendelb

posted:11/7/2012

The recipe was really creamy and rich. My boyfriend said it needed to be spicier...

Mary Lakes

posted:10/27/2012

This recipe was so easy and so good, my whole family loved it. I chose to use a already cooked rotisserie chicken that I de boned.

a cook

posted:10/25/2012

It was just ok.

prettybluestars13

posted:10/17/2012

so delicious!i bit of a time consumer though, but definitly worth it, we added more cheese in them, about a cup instead or half, and put red enchillada sauce, and lots of cheese ontop along with the cooking creme, made them irrisistable

teran82

posted:10/12/2012

Love this recipe! I add 1 package of taco seasoning too, to add a bit more kick to the dish. If you can't find the Sante Fe cooking creme, you can always use a block of cream cheese, taco seasoning and a few drops of hot sauce. Yumm!

a cook

posted:9/26/2012

Made these last night and they were super good! It's just my husband and I and we were able to get about 10 enchiladas out of it...enough for dinner for 2 nights!