When I saw the commercial for Kraft Cooking Crème, my first thought was yum, and my next thought was, I should try that and do a review on it. The next day, I went to the grocery store. I looked at all the different ones they had. The Santa Fe Blend sounded so good at the time. Not that the others didn’t, but Chicken Enchiladas was all over my mind after reading the recipe on the back, which is the one I went by.

I was a bit skeptical on how my family was going to like this dish, seeing as I have my own Chicken Enchilada recipe that they have been eating for years. But, I was willing to sacrifice that and use them, once again, as my little guinea pigs. I love their input and I really think they enjoy eating the food. Well, there have been a few occasions where I did get a, “hey mom don’t make that again, not good, not good at all.” Anyway, once the dish was done cooking (which I will have to say, was easy and quick, making dinner go on the dinner table quite fast) we all sat down for dinner. I watched them for their reactions. After 10 minutes, I asked them how they liked it, and they all said it was really, really, really good. Which, of course, made me smile. So over all, I would have to say that Kraft Philadelphia Cooking Crème Santa Fe Blend was a big hit. I would give it 5 stars. Not only for its creamy flavorful taste, but the prep was easy. That should get 5 stars by itself.

I really hope you go out and buy the Kraft Cooking Crème Santa Fe Blend and try it yourself. Then you too will see what a big hit it is at your dinner table… Coma bien!!!

Ingredients:

1 small onion chopped
2 teaspoon oil
3 cups shredded cooked chicken breasts
1 cup (14.5 oz.) no-salt-added diced tomatoes, drained
1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Cream, divided
½ cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

OR:



Heat oven to 350 degrees.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 minutes, or until crisp-tender. Stir in chicken, tomatoes, ¾ cup cooking crème and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam-sides down in 13x9 inch baking dish sprayed with cooking spray; top dish with remaining cooking crème. Cover and bake for 15 to 20 minutes and enjoy.