A few months ago I went to a demonstration cooking party for Philadelphia brand's new cooking cremes. My friend had us over and made some different dishes with it and they were all really yummy! She also gave us these little cookbooks with ideas for using the cooking creme. I tucked it away and had forgotten about it but then my girls were playing with all my cookbooks the other day and there it was! So I decided to give one of the recipes a try.
They have a few different flavors. One is Santa Fe blend for Mexican dishes. Italian cheese and herb or Savory garlic that you can use in Italian dishes. And Original that you can use in casseroles like tuna noodle or things like that. They are $2.99 here, which seems a bit steep for a little container. But when I started considering all the things I would put into a homemade sauce it was probably around $2.99 in most of my recipes!
This casserole came out very creamy and flavorful. My kids even ate all the chicken in it...which was awesome! It was kind of like a big creamy chicken enchilada. I also like it because instead of using a whole pack of tortillas like you would for enchiladas, you only use 3 for the whole family! You bake it in a pie plate...so it might seem small to feed the whole family but it is very rich and has a ton of chicken...so for 4 of us we only ate about 1/2 the casserole.
Lastly, I learned a new trick from Pinterest that I got to use last night! For shredded chicken I usually just cook it all day in the crock pot and it shreds up nicely. But I forgot to stick it in yesterday and had to cook it on the stove. Anyway, when you cook it that way it is a little harder to shred. So stick it in your kitchen aide after you cook it and use the regular beater attachment. Beat on medium for about 2 minutes and you get perfectly shredded chicken! It worked great and I should have remembered to take a picture. Try it out for yourself and see what I mean!
Santa Fe Chicken Bake (using Philadelphia Cooking Creme)
3 cups shredded cooked chicken
1 can (15 oz.) black beans, rinsed
1 can (14.5 oz) diced tomatoes, drained
2 green onions, sliced
1 tub (10 oz.) Philadelphia Santa Fe Blend cooking creme, divided
3 flour tortillas
3/4 cup shredded cheese (I used the mexican blend but you could use any kind)
Heat oven to 375 degrees. Combine the first 4 ingredients in a large bowl. Add 3/4 cup of the cooking creme and mix lightly.
Spoon 1/3 of the chicken mixture into a 9-in. pie plate. Top with 1 tortilla, half of the remaining chicken mixture and 1/4 cup of the cheese. Cover with 2nd tortilla, the remaining chicken mixture and another 1/4 cup of cheese. Top with remaining tortilla, remaining cooking creme and the last of the cheese. Cover.
Bake, covered, for 20 minutes or until heated through. Uncover and bake an additional 5 minutes or until cheese is melted and casserole is golden brown.
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