Creamy Baked Enchilada's

by - Wednesday, March 30, 2011

Condiments — sour cream, grated cheese, ...This is the updated version of this recipe I ade when we had moved to a new city and the store did not carry the enchilada dinner kit. From memory I snatched up some ingredients and made a batch. This updated version uses the new Philadelphia cooking creme instead of seasoning packets. This has become one of our favorite dishes. Serves 4 (about 1 enchilada per person.)

1 lb cooked shredded chicken
2 cups sliced bell peppers and onions
1/2 tub Santa Fe Philadelphia Cooking Creme
1 14 oz can red enchilada sauce (I like Old El Paso)
medium wheat tortillas
Shredded cheese

  1. Preheat oven to 350.
  2. Add the cooked chicken and sliced peppers to a saute pan. Spoon in 1/2 of the cooking creme tub to the pan and stir. Add more creme if desired. 
  3. Cook for a few minutes.
  4. Remove from heat and sit aside.
  5. Spray an 8x8 dish with cooking spray or just just butter
  6. Pour enough of the enchilada sauce into the dish to cover the bottom.
  7. Take one tortilla and scoop some of the chicken mixture into the middle of it.
  8. Roll the tortilla and place seam down into the baking dish.
  9. Repeat until dish is full. (normally 4-5 fit for me.)
  10. Pour the remaining sauce over each of the enchiladas until covered in sauce. 
  11. Sprinkle cheese, cover, and back 20 minutes or until cheese is melted.
  12. Scoop out and enjoy! Top with your favorite stuff like sour cream.
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