Our first Cooking Creme Recipe is White Sauce Santa Fe Enchiladas. This is my own recipe. I have a great white sauce enchiladas recipe, but I wanted to change it up a bit by using the Santa Fe Blend Cooking Creme. So here we go.
Saute your onions and green chilies together.
In a small bowl, put your cream of chicken soup and about 1/2 the container of Santa Fe Cooking Creme together and mix well. (You could use the whole thing, but that just seemed like a bit much to me.) I'm using the cooking creme as a sour cream substitute.
Take 1/3 of the soup mixture and spread it on the bottom of you baking pan.
Shred one cooked chicken breast. You might have some leftover chicken you could use also.
Add your chicken to your chilies and onions. And add about 1/3 of a cup of your soup mix.
Fill your tortillas and roll them up.
Place rolled tortillas in your baking pan and put remaining soup mix over the top.
Cover with cheese and bake in a 350 degree oven for 25 minutes.
And there you have it. They were pretty good. I might add the whole container next time to make them a bit more creamy. But they were pretty good.
What do you think? Give me some feedback or try it for yourself. Send me a picture at firstname.lastname@example.org
White Sauce Santa Fe Enchiladas
1 Cooked, Chicken Breast, shredded
1/2 can green chilies
1 can cream of chicken soup
1/2 onion, chopped
1/2 carton, Santa Fe Blend Cooking Creme
1 1/2 cups shredded cheddar or Mexican blend cheese
8 flour tortillas
Preheat oven to 350. Saute onions and chilies together. Add chicken breast. In a bowl, mix cream of chicken and Santa Fe Blend cooking creme. Add 1/3 soup mix to sauted vegetables and chicken. Add 1/3 of soup mix to the bottom of your 9 x 13 baking dish. Place a spoonful of your chicken mixture in your tortilla and roll it. Place rolled tortillas in your baking dish. Pour remaining soup mix onto tortillas. Top with shredded cheese. Bake for 25 minutes or until hot.