Easy Creamy Chicken Enchiladas

What should you do with your leftover chicken?

Make a quick weeknight meal of Easy Creamy Chicken Enchiladas.

This dish takes a little help from Philadelphia Santa Fe Blend Cooking Creme.  I saw this new product in my local grocery store and the Santa Fe flavor caught my eye.  What a great way to introduce Latin flavors into a cream cheese cooking creme!  I quickly bought some and couldn't wait to try it out.  It's an obvious choice for Enchiladas since you want your filling moist and creamy.

I had just made some chicken breasts the night before and had some leftovers.  Perfect redo for the leftovers!  If you don't have any leftover chickens on hand a rotisserie chicken will work.  If you want to make fresh poached chicken, check out my recipe here.

I also picked up a bottle of my favorite enchiladas sauce from Sprouts, which has a little kick.  These are going to be quick, but yummy enchiladas.  Don't worry, it's okay to take a little help from some pre-made ingredients.

The result?  I had just enough leftover chicken for MGG and me to each have 2 enchiladas.  The cooking creme was a great touch to the chicken.  The flavor was subtle and tasty.  These were perfect in a pinch!

I'm glad I tried it, and will try adding it to pasta next time.

So give this easy weeknight meal a try.  Be creative and add your favorite ingredients as well.  I'm sure it will be a winner at your house.

Easy Creamy Chicken Enchiladas 

serves 2


1/2 small yellow onion, diced small 
1 t canola oil
1 1/2 cups shredded cooked chicken breasts
1 cup canned diced tomatoes, no salt added, drained 
1/4 tub (10 oz.) Philadelphia Santa Fe Blend Cooking Creme
1/4 cup cheddar cheese, grated 
4 flour tortillas (6 inch)
1 cup of enchiladas sauce
Garnish:  shredded cheese, sour cream (Optional)

Preheat oven to 350 degrees.

Heat oil in a large skillet over medium heat.  Add diced onion and cook for 5 minutes until soft, stirring occasionally.  Add chicken, tomatoes, cooking creme, and shredded cheese.  Stir to combine.

In a baking dish add a little of the enchilada sauce in the bottom.  Take 1/3 cup chicken mixture and place it down the center of each tortilla and roll up.  Place seam side down in a baking dish.  Continue until all enchiladas are complete.  Top with remaining enchiladas sauce and cover with foil.   Bake 15 minutes.  Remove cover and sprinkle with cheese.  Return to oven and bake uncovered 5 minutes or until cheese is melted.  Serve with garnishes if desired.

Apple and Granola Breakfast Cobbler

 

Sometimes only a warm breakfast will do...

After a long week of rushed breakfasts that are usually cold, I'm longing for a nice breakfast on the weekend.  It's my time to indulge in the morning.  To languish in the calmness of the weekend.  Not having to rush around, go to work, is a blessing.  So to celebrate I usually make a nice weekend breakfast at least one of the two days. 

This wonderful, warm, comforting breakfast will fill you with wonderful scents and flavors.  Warm cinnamon, crunchy granola, and tart apples are at the top of the list.  

This breakfast takes a little time to cook, as it is made in the slow cooker.  So make sure to plan ahead.  With the slow cooker on high you will have to wait 2 hours in the morning for your breakfast.  So depending on how early you rise...I'm a late riser myself...it may be brunch instead!  The other option is to prepare it the night before and cook it on slow for 6-8 hours then it will be ready when you are.

No matter, the weekend is leisure time and this is definitely worth the wait!  We've made this recipe for years and it's always been a favorite.  Tastes so sinful, like you're eating dessert...but it's pretty healthy for you.  You be the judge and let me know! 

Apple and Granola Breakfast Cobbler

Serves 4

Time 6 hours or 2 hours (slow cooker)

4 Fuji or Granny Smith apples, peeled and sliced

2 c granola cereal 

1/4 raisins

½ c brown sugar

2 T butter, diced small

1 T lemon juice

2 t cinnamon

Topping: Cream, half and half, or vanilla yogurt (optional)

Combine all ingredients except the cream, half and half, or yogurt in a slow cooker.  Cover and cook on low for 6 hours or high for 2 hours.  Divide into four bowls and serve with cream or yogurt if desired.

Caesar Feta Chicken

The other day we explored Pan Frys 101.

How did everyone enjoy the Buffalo Chicken?  It's really is a kicker of a dish!

Today I'm making this short and sweet with another Pan Fry recipe.  This one is equally as delishhh!

 

Caesar Feta Chicken is so full of flavor that it will leave you wanting more.

Again, another simple dish using Caesar dressing, feta cheese, and tomatoes.  The whole dinner can be made and on the table in less than 30 minutes.  Can't tell you how much I LOVE that on a busy weeknight.   Serve it alongside a nice orzo pasta with sun dried tomatoes and olives and dinner is on!

What is your favorite way to pan fry chicken?  Love to hear your ideas.

Caesar Feta Chicken

serves 4

4 boneless skinless chicken breasts
1/4 c Caesar dressing
1 c diced tomato
1/2 c feta cheese, crumbled

Pound chicken between wax paper or plastic wrap to 1/4 inch in thickness.  Preheat a large skillet over medium-high heat.  Add Caesar dressing and allow to heat.

Add chicken to skillet and cook about 10 minutes, turning once.  During the last 2 - 3 minutes of cooking sprinkle chicken with diced tomato and feta cheese.  Cover and cook another minute to soften cheese.  Serve immediately.