Chicken Enchiladas


  • 1 small onion chopped
  • 3 cloves garlic, minced
  • 2 tsp canola oil
  • 3 cups shredded cooked chicken breasts
  • 1 (14 oz) can of diced tomatoes, drained
  • 1 (10 oz) tub of Philadelphia Santa Fe Blend Cooking Creme
  • 1/2 cup Mexican style shredded cheese
  • 8 (6 inch) flour tortillas
  • kosher salt and fresh cracked black pepper to taste

  • Poach chicken in water over medium heat until cooked through.
  • Remove chicken from water, cool slightly then shred using two forks.
  • In a saute pan using medium heat add the oil and, onions and garlic and cook for about 4 minutes.
  • Stir in the chicken, tomatoes and 3/4 cup of the cooking cream and shredded cheese.
  • Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up.
  • Place seam side down in a baking dish and top with remaining cooking creme.
  • Bake for 15 to 20 minutes until heated through.

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