Tuesday, March 15, 2011

Easy Chicken Enchiladas

Easy Chicken Enchiladas

1 small onion, diced
2 t oil
3 cups shredded cooked chicken
1 can diced tomatoes, drained
1 tub Philadelphia Santa Fee Blend Cooking Creme, divided
1/2 cup Mexican Style shredded Cheese
Flour tortillas

Heat oven to 350.
Cook onions in oil until crisp-tender. Stir in tomatoes, chicken and 3/4 cup cooking creme and shredded cheese.
Spoon mixture into each tortilla and roll up. Place in 13x9 baking dish sprayed with cooking spray. Top with remaining cooking creame (I added a bit more shredded cheese on top).
Bake 15-20 minutes or until heated through.

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