My.Philly.Favorite.

I tried another one of Philadelphia's Cooking Creme flavors - Santa Fe Blend - I'm.in.love. As you know, I take the recipe and add a twist - I think you'll like this one. We love Southwestern foods, and these enchiladas were almost as good as the ones from our favorite restaurant in Houston, TX - and that's a pretty high standard.

My tomatoes of choice

Philadelphia's Enchiladas... with a twist

• 2 tablespoons extra-virgin olive oil
• 3 medium size boneless, skinless chicken breasts
• salt & pepper
• 1 medium onion, sliced
• 1 medium red pepper, sliced thin
• 1 medium green pepper, sliced thin
• 1 can (14.5 oz.) diced tomatoes (the seasoned ones really add great flavor)
• 1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
• 3/4 cup Colby-jack cheese, divided
• 8 flour tortillas (8 inch) 

Fresh from the oven

In a large skillet, over medium heat, add the oil and chicken breasts. Cook through until no longer pink.
In a large, shallow bowl, add the cooked chicken breasts and shred using 2 forks to separate the meat. Once pulled apart, sprinkle with salt & pepper.

In that same skillet, over medium heat still, add the onions & peppers and cook until soft - about 8 minutes.

In a large bowl (you need a big guy), combine the chicken, onions, peppers, tomatoes, 3/4 of the tub (approx. 8oz) of cooking creme, and 1/2 cup of cheese. Mix really well.

Spray a 9x13 baking dish with Pam.
Place 1 tortilla on a plate, scoop about 2/3 cup of the chicken mixture across the middle of the tortilla (you want it full but not running out the ends). Roll it up and place in the pan so that the overlapped part is face down. Repeat until all tortillas are filled.

Delicious!

Once in the dish, spread the remaining cooking creme over the tortillas. Sprinkle with remaining cheese.

Cover with foil and bake at 350 degrees for about 20-25 minutes or until heated through. Enjoy!