>Okay, so tonight I made a dinner that was semi-homemade and delish, and so I thought I would share. I actually got the recipe from the back of a container of Philadelphia cooking cream cheese, and it was for “Easy Chicken Enchiladas”. Of course I keep laughing because I keep thinking of one of my favorite movies of all time, which is 200 Cigarettes. If you had anything to do with the 80’s and have not seen this flick, I say check it out! But anyhow, in it, Martha Plimpton’s character is throwing a party and made some dip, on which everyone keeps complimenting her. And she keeps exclaiming, “I got it off of the back of cream cheese!!!” Ha!
So anyway, I’ll tell you what the recipe calls for, then tell you what I did.
1 can diced tomatoes, 1 white onion-diced, I container of Philadelphia cooking cream cheese-Santa Fe Blend, 3 cups shredded chicken, cooking oil, Kraft Mexican Blend shredded cheese, 8 flour tortillas.
You’re supposed to cook and shred the chicken breast, heat the oil and saute the diced onion, then mix 3/4 of the cream cheese, some of the shredded cheese, the chicken, and the cooked onion together, then roll the mixture in the tortillas. Place the them in a greased 12×9 pan, seam down. Spoon the remaining cream cheese over the top and sprinkle with more of the shredded cheese. Bake for 15-20 minutes at 350.
But I can’t follow directions, and I was too lazy to cook the chicken and then shred it. So I mixed the onion with some lean ground beef, and cooked until the beef was browned. And I mixed that in in place of the chicken. And then it didn’t seem like enough, so I cooked one of those Uncle Ben’s microwaveable rice pouches (Spanich Style) and mixed about 2/3rds of that in the mix.
OMG, they were awesome. The pan was gone in like 3 seconds flat, I swear.
And I got the recipe off of the back of cream cheese!