Tonight, I tried something new for dinner. While I love finding inspiration & ideas from other blogs & recipe websites, I still like to exercise my own creativity every once in a while… if you could call it “creativity.”
The other week, I purchased Santa Fe Blend Cooking Creme when I had a buy two coupon (the other cooking creme was used in baked penne last week). I decided to put a new spin on my favorite black bean enchiladas, & use shredded chicken instead.
A few tips before I share this recipe… First, I purchased chicken tenderloins instead of going for chicken breasts. I knew that the chicken was just going to be shredded, & any cut would do. Tenderloins are usually considerably cheaper, so by using those instead, I was able to save some cash.
Second, I started the prep work for this meal early in the day. I placed the chicken tenders in the slow-cooker, covered them with low-sodium broth & let them cook all day. The meat was super-easy to shred, & I spent considerably less time in the kitchen at night.
Santa Fe Chicken Enchiladas
Makes filling for about 6 enchiladas.
- About 1 lb. boneless, skinless chicken, shredded
- 1 green pepper, chopped
- 1 yellow onion, chopped
- 1 can red enchilada sauce (I used mild.)
- 1 container Philadelphia Santa Fe Blend Cooking Creme
- 6 flour tortillas
- Shredded cheese (I used a Mexican mix.)
- Preheat oven to 350*.
- In a large skillet, cook pepper & onion for a few minutes, then add in the shredded chicken to combine.
- In a small saucepan, melt 1/3 c. cooking creme + 1/3 c. enchilada sauce.
- Add the sauce to the skillet & mix all ingredients.
- While rolling enchiladas, melt an addition 1/3 c. cooking creme + 1/3 c. enchilada sauce.
- Once enchiladas are placed in a baking dish, top with additional creme/sauce mix & shredded cheese.
- Bake for 10 minutes, & broil for an additional 2-3.
Chris & I enjoyed our enchiladas atop brown rice & added a dollop of plain Greek yogurt.
The cooking creme added a new taste that was a nice addition to our regular ol’ enchiladas! Next time, I’m thinking of adding tomatoes to the mix, as well as black beans for an extra protein punch.
How often do you create recipes “off the top of your head?”