Easy Chicken Enchiladas

Looking for a quick and easy meal tonight? I’m always on the lookout for ways to stretch a buck or to cut corners in making a meal. One of my favorite ingredients is rotisserie chicken from the grocery store. In fact, my favorite Kroger often marks down their chickens to about $3 and I sometimes have coupons that bring the price down to around $2. It’s great to buy these cheap chickens to shred and freeze for a later meal.

I also really like the Philly Cooking Cream that’s used here. It can be a bit pricey but there are normally coupons available so I try to keep it on hand.

This recipe is a great example of how handy it is to have shredded chicken on hand. It goes together super quick and you have plenty of time to toss a nice salad while it cooks. If you like this recipe, click on the picture to visit the Philly Cooking Cream website for other recipes. By the way, I’m not really endorsing the product so much as telling you that it’s a quick fix for weeknight meals and they do have some tasty recipes.

Find more easy recipes from Philly Cream Cheese by clicking on the picture.

1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can  (14.5 oz.) no-salt-added diced tomatoes, drained
1 tub  (10 oz.) Philadelphia Santa Fe Blend Cooking Creme, divided
1/2 cup Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

Heat oven to 350°F.
Cook and stir onions in hot oil in large skillet on medium heat four to five minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15 to 20 min. or until heated through.

It’s that easy! What are your go-to ingredients or kitchen secrets?