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.
This recipe for enchiladas is absolutely one of our favorites and makes great left-overs! I cooked this meal over the summer when we were in Montana and Canada on an RV trip to Glacier, Jasper, and Banff National Parks with the Nelson family. We split up nights to cook in the little RV kitchen, and I decided enchiladas would be a fun meal! It worked pretty well, but they are much better fresh at home.
Cheddar Beef Enchiladas
1 lb ground beef
1/2 onion, chopped
1 1/2 tsp garlic, minced
1 pkg taco seasoning
1 cup water
1 can refried beans (I buy fat-free)
1 pkg microwaveable Mexican style rice (I found some Uncle Bens rice that works well)
1 pkg soft taco/enchilada tortillas (10/pk)
2 cans enchilada sauce (mild or medium depending on your preference)
2 cups cheddar cheese
Brown ground beef with onion and garlic, drain. Return beef to pan, add water and taco seasoning, simmer 5 minutes. Add cooked rice, stir. Add in refried beans and 1 cup cheese, heat until cheese is melted. Spoon mixture down center of tortilla, roll up. Place in 9x13 greased baking dish, seam side down. You can fit 6 in a 9x13 dish and 4 more in a 8x8 dish. Pour enchilada sauce over enchiladas, top with remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes. Can be frozen before baking.
