Chicken Enchiladas with Kraft Philadelphia Cooking CremeThis post may contain affiliate links. Please see my disclosure policy for more details.
As I was making dinner I had an a-ha moment (it sounds bigger than it really was). I decided to put a few more pieces of chicken on the grill and to make a bit more rice for the awesome recipe idea that I was going to make the next night – Chicken Enchiladas.
As I took a mental note of the items in my cabinets I thought for sure that I could pull this recipe off. After all, I’d created it in my head, so I could change it if something didn’t fit, right?
When I got to this point in the recipe (at least in my head) I knew there was going to be a problem. You see, a few weeks ago Trent told me that he didn’t care for the wheat tortillas that I bought. I didn’t have the heart to tell them that we had more in the freezer because I stocked up on a great deal. So, I needed something to “cover up” the wheat tortillas.
And then it came to me! This Kraft Philadelphia Cooking Creme is pretty tasty but I’m never sure exactly what to do with it except mixing it with pasta. It would be perfect over enchiladas!
So, I smothered it on in all its creamy goodness hoping I’d covered up the tortillas. Surely Trent wouldn’t recognize them now. And don’t you know it, that was the first thing that he saw (I had missed ONE corner when I was spreading). It was one of those moments where you look at each other and start laughing without even saying a word. I was caught. :) Truth be told, I couldn’t really taste the wheat with all the other yummy flavors. Even Trent agreed that these were really good!
Be creative with this recipe. If you don’t have the exact ingredients use what you have on hand. While I only used four tortillas, you could easily stretch this and make it work for 6-8. This would also be good with refried beans!
2 chicken breasts, cut-up/shredded/cubed
Salsa (1/2 jar)
Kraft Philadelphia Cooking Creme (I used the savory garlic)
4 large tortillas
Place rice, chicken and salsa on your tortillas. Roll up and place in a pan (lined with cooking spray). Top with the cooking creme and bake at 350 for 25 minutes. Sprinkle with mozzarella cheese and bake 5-10 minutes longer. If desired, top with salsa and sour cream.