Monday, April 25, 2011

Creamy Chicken Fajitas using Philadelphia’s Cooking Creme


I’m a member of Kraft First Taste and if you aren’t a member I urge you to sign up for free. When they have new products you get an email alert and they either mail you a free coupon or the item itself. The last one I got was for the new cooking creme. Overall the idea is smart for people who don’t have a lot of time to make a from scratch meal. Personally I would rather just whip up my own cream cheese with the flavors I like similar to the way I do with my stuffed chicken recipe I made HERE.  I chose the Santa Fe Blend as something different since I normally go for the Italian flavors. On the package they had a 4 recipe ideas you could make with the product. I chose the Creamy Chicken Fajitas, but made them as enchiladas for hubby to take to work for lunches. I added cumin and a little more heat with red pepper flakes and cayenne to the onions as they cooked. It’s a doable product, but not sure if I would buy it again. I may use my coupon I got to try another flavor. If I do I’ll let you know if it changed my mind any. Have you tried any of the cooking cremes?


Creamy Chicken Fajitas
(Adapted from Kraft)

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1 pound boneless, skinless chicken breast, cut into strips
1 cup each - thin onion slices and green pepper strips (I left out bell peppers)
1 tub (10 oz) Philadelphia Santa Fe Blend Cooking Creme
8 flour tortillas, warmed
1 cup Kraft Mexican Style Finely Shredded Four Cheese

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 minutes or until chicken is done.


Add cooking creme; cook and stir 2 minutes.


Spoon down centers of tortillas; top with shredded cheese. Fold over. (I used the leftover chicken mixture to top the tortillas then topped with cheese and put under the broiler. I also sprinkled on some dried cilantro.)


1 comment:

  1. Looks good. I would have left the bell peppers out too!