Thursday, April 21, 2011

Chicken Enchiladas

This recipe is so super easy because there is not that many ingredients and the cooking creme adds so much flavor and creaminess to the dish.

3 chicken breasts
1 can of diced green chiles
1/2 onion-diced
1 container of southwest flavored Philly Cooking Creme
1 can of enchilada sauce
1/2 cup shredded cheese
6 flour tortillas
cilantro (optional)

All you do is swirl a couple of teaspoons of EVOO in a saute pan, get your chiles and onion cooking a little, I let mine go for about 3 or 4 minutes, then put your chicken in there and cook till it's done, probably 15 minutes. Take your chicken out and shred it using two forks, put it back in the pan with the chiles and onion, stir in the WHOLE container of cooking creme. Fill your tortillas with the mixture, roll up and place seam side down in a baking dish. I also like to pour a little of the enchilada sauce on the bottom so they won't stick. Top with the rest of the enchilada sauce, and cheese and then bake for 25 minutes at 350. I topped mine with some fresh chopped cilantro and it gave it a really nice flavor.