So, earlier on the blog I posted a delicious beef enchilada recipe. I wanted to try something a little new tonight though, so I attempted chicken enchiladas. I used the Philadelphia cooking creme again, but this time it was the Santa Fe flavor. I've also kind of been on a Southwestern/Mexican kick, so you may have seen a theme lately!
Chicken Enchiladas
3 chicken breasts, boiled and shredded
1/2 onion, diced
1 tsp garlic
1 can diced tomatoes, drained
1 small can chopped green chiles
6 enchilada sized tortillas (soft taco)
1 container Philadelphia Santa Fe cooking creme, separated
1 1/2 cup Mexican blend cheese, separated
Saute diced onion and garlic until slightly browned. Add green chiles, saute another 1-2 minutes. Add tomatoes, chicken, 3/4 cup cooking creme, 1/2 cup cheese; heat and stir until cheese is melted. Scoop chicken mixture onto tortilla, making a line down the middle. Roll tortilla up, place in greased 9x13 baking dish, seam side down. Continue with 5 tortillas. Top with remaining cooking creme and cheese. Bake covered at 350 degrees for 15 minutes, then uncover for 5 additional minutes.
Since it's Friday, here is something for a healthy weekend snack. This is similar to a humus, but much more flavorful!
Black Bean Dip
2 cans black beans, rinsed and drained
1/2 c chopped red onion
1/3 c salsa (mild or medium, the jalapenos add plenty of spice)
1/3 c chopped fresh cilantro
1/4 c margarita mix
2 tsp chopped jalapenos
1 tsp salt
lime
Pulse all ingredients in blender until smooth. Serve with lime wedges and warm pita wedges (can also serve with tortilla chips).
