Santa Fe Enchiladas

I have been trying recipes from the new Philadelphia cooking cremes. They have recipes on the website http://cookphilly.com. The four different cooking cremes are: Italian Cheese & Herb, Original, Santa Fe Blend, and Savory Garlic. I have tried several recipes already; I will post them sometime. They are quick recipes which I like but I wish the flavors were bolder.

Prep Time: 15 min

Total Time: 35 min

Servings: 4 servings

Ingredients:

1 small onion, chopped

2 tsp oil

3 cups shredded cooked chicken breasts

1 (14.5 oz) can no-salt-added diced tomatoes, drained

1 (10 oz) tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cup Mexican Style Finely Shredded Four Cheese

8 flour tortillas (6 inch)

Directions:

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.

Gina's Tips:

I baked the enchiladas uncovered. I spread red enchilada sauce over the top of the enchiladas along with the remaining cooking creme. Then I topped them off with more shredded cheese. I thought it could use more salt-FLAVOR. You might want to use diced tomatoes with salt.

My own chicken enchilada recipe is similar but has a bold flavor. I use an 8 oz package of cream cheese that I mix in with the chicken, along with some red enchilada sauce. I mix in a small can of sliced black olives too. Top with red enchilada sauce and a blend of Mexican cheeses. Omit the onion, cooking creme, and diced tomatoes in the ingredients.