Chicken Enchiladas

I love this recipe. It is so good and rather easy to make.

I first made this recipe because I found it on the back of a tub of Philadelphia Santa Fe Cooking Creme. The recipe can also be found here, Easy Chicken Enchiladas. I usually boil the chicken earlier in the day and shred it, then store it in the fridge until I'm ready to cook the rest of dinner. I also chop the onion and peppers earlier in the day. That way all I have to do is cook when it is close to dinner time.

I've decided to try some variations on this recipe. The second time I made this recipe I added mushrooms to it. I liked the mushrooms, the husband did not...he didn't like the texture. This time when I made the enchiladas, I added green peppers. Very tasty...don't over-cook them in the skillet, leave them crunchy. The peppers add good texture to the enchiladas. And color. The tomatoes and peppers reminded me of Christmas...so it was a festive pre-Christmas meal!

When I add the remaining cooking creme to the top of the enchiladas, I always add extra shredded cheese. I bake them longer than the recipe says so that the outside gets crispier and not soggy.

Did I enjoy it? Yes.

Would I recommend it? Yes.

Will I make it again? Absolutely. And I was thinking while making this batch, I wonder what they would taste like with leftover turkey from Thanksgiving. Hmmmmmmmm...I'll have to try that some time!

If you make it, let me know what you think!