10 Meals with Santa Fe Blend Cooking Cream

On of my good deals I found at Grocery Outlet was Philadelphia Santa Fe Blend Cooking Cream.  They were 2 for $1.00.  So I bought a bunch and then realized I should find some recipes to use it up – So here is the next edition of 10 on Tuesday – 10 Santa Fe Blend Cooking Cream Recipes.

   Santa Fe Chicken Enchilada Soup

Ingredients

4 corn tortillas (6 inch), cut into strips

1 tsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

1 cup milk

1 can  (15 oz.) black beans, rinsed

1 can  11 oz.) corn with red and green bell peppers, drained

1 can  (14.5 oz.) diced tomatoes, drained

1/4 cup  chopped fresh cilantro

Directions

Heat oven to 400°F.

Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

Serve soup topped with tortilla strips and cilantro.

Kraft Kitchen Tips

Special Extra - Serve with lime wedges to give the soup a little citrus kick.

Serving Suggestion - Serve this hearty soup with a tossed leafy green salad.

 
  Santa Fe Chicken Casserole

Ingredients

3 cups shredded cooked chicken breasts

1 can  (15 oz.) black beans, rinsed

1 can (14.5 oz.) no-salt-added diced tomatoes, drained

2  green onions, sliced

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

3   flour tortillas (6 inch)

3/4 cup  KRAFT Mexican Style Finely Shredded Four Cheese, divided

Directions

Heat oven to 375ºF.

Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

Kraft Kitchen Tips

Shortcut - Bake this cheesy dish in a CORNINGWARE® etch™ Pie Plate and it’ll look even more delicious. The stoneware dish is practical too, because the high-gloss interior creates a nonstick surface for super-easy cleanup.

Special Extra - Sprinkle with 1/4 cup chopped fresh cilantro just before serving.

Serving Suggestion - Serve with a crisp mixed green salad to round out the meal.

 
   Easy Chicken Enchiladas

Ingredients

1 small  onion, chopped

2 tsp.  oil

3 cups  shredded cooked chicken breasts

1 can  (14.5 oz.) no-salt-added diced tomatoes, drained

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cup  KRAFT Mexican Style Finely Shredded Four Cheese

8   flour tortillas (6 inch)

Directions

Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

Bake 15 to 20 min. or until heated through.

Kraft Kitchen Tips

Serving Suggestion - Serve with a side of hot cooked rice to round out the meal.

Variation  - Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.

How to Shred Cooked Chicken - Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

 
  Southwest Pasta Skillet

Ingredients

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup  chopped green peppers

1 can  (14.5 oz.) no-salt-added diced tomatoes, drained

1 pkg.  (10 oz.) frozen corn

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

2 cups  hot cooked rotini pasta

1 cup  KRAFT Shredded Monterey Jack Cheese, divided

Directions

Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

Kraft Kitchen Tips

Substitute - Substitute KRAFT 2% Milk Shredded Cheddar Cheese for the Monterey Jack cheese.

Special Extra - Sprinkle with chopped fresh cilantro before serving.

 
   Santa Fe Slow-Cooker "Baked" Beans

Ingredients

1 can  (15 oz.) each of dark red kidney, butter and pinto beans, rinsed

1/2 cup  PHILADELPHIA Santa Fe Blend Cooking Creme

1/2 cup  barbecue sauce

1/2 cup  salsa

1 small  onion and green pepper, chopped

1 cup  frozen corn

6 slices  OSCAR MAYER Bacon, cooked, crumbled

Directions

Combine all ingredients except bacon in slow cooker; cover with lid.

Cook on LOW 4 to 6 hours (or on HIGH 3 hours).

Stir in bacon.

Kraft Kitchen Tips

Special Extra - Top with chopped fresh cilantro and a squeeze of fresh lime juice just before serving.

   Tex-Mex Beef & Rice Casserole

Ingredients

1 lb. extra-lean ground beef

1 can  (14 oz.) fire-roasted diced tomatoes, undrained

1 can  (11 oz.) corn with red and green bell peppers, undrained

1/2 cup chopped onions

1 tub  (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

3 cups  cooked long-grain white rice

1 cup  KRAFT Shredded Colby & Monterey Jack Cheeses, divided

1 cup  crushed tortilla chips

3 Tbsp.  chopped fresh cilantro

Directions

Heat oven to 350ºF.

Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.

Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.

Bake 30 min. or until heated through. Top with crushed chips and cilantro.

Kraft Kitchen Tips

Substitute - Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.

 Todd English's Santa Fe Nachos

Ingredients

1 can  (15 oz.) chili without beans

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

4 cups  shredded Monterey Jack cheese

1 pkg.  (16 oz.) tortilla chips

1 can  (15 oz.) black beans, rinsed

1 jar  (8 oz.) salsa

Directions:

Cook chili in small saucepan on medium heat 5 to 6 min. or until heated through, stirring frequently.

Mix cooking creme and shredded cheese in medium microwaveable bowl. Microwave on HIGH 2 min. or until shredded cheese is completely melted, stirring every 30 sec.

Spread chips onto large platter; top with layers of beans, chili, cheese mixture and salsa.

    Baked Chicken Enchiladas

Ingredients

1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme

1 can  (28 oz.) crushed tomatoes

1-1/2 tsp.  chili powder

1/2 tsp.  ground cumin

1 can  (15 oz.) black beans, rinsed

2-1/2 cups  chopped cooked chicken

1-1/3 cups  KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided

10   whole wheat tortillas (6 inch)

Directions

Heat oven 375°F.

Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.

Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.

Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.

Kraft Kitchen Tips

Family Fun - Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.

Substitute - Substitute canned kidney beans for the black beans.

Substitute - Prepare using KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA.

  Santa Fe Grilled Chicken Kabobs

Ingredients

1 lb.  boneless skinless chicken breasts, cut into 1-1/2-inch cubes

1/2 lb.  fresh mushrooms

1 small  each of  zucchini and yellow squash, cut into 1-inch-thick slices

1 small  red pepper, cut into 1-inch pieces

1/2   red onion, cut into 1-inch chunks

3/4 cup  PHILADELPHIA Santa Fe Blend Cooking Creme

2 Tbsp.  milk

2 cups  hot cooked long-grain brown rice

Directions

Heat grill to medium heat.

Thread chicken and vegetables alternately onto 4 skewers.

Grill 10 to 15 min. or until chicken is done, turning occasionally. Meanwhile, cook and stir cooking creme and milk in saucepan on medium heat 2 to 3 min. or until heated through.

Spoon rice onto plates; top with kabobs and sauce.

Kraft Kitchen Tips

Substitute - Substitute uncooked deveined peeled large shrimp for the chicken.

Substitute - Substitute yellow rice, or black beans and white rice, for the brown rice.

   Creamy Chicken Fajitas

Ingredients

1 lb.  boneless skinless chicken breasts, cut into strips

1 cup  each of thin onion slices and green pepper strips

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

8   flour tortillas (6 inch), warmed

1 cup  KRAFT Mexican Style Finely Shredded Four Cheese

Directions

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

Add cooking creme; cook and stir 2 min.

Spoon down centers of tortillas; top with shredded cheese. Fold in half.

Kraft Kitchen Tips

Size-Wise - Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Substitute - Substitute flank steak or pork cutlets for the chicken.

How to Warm Tortillas - Wrap tortillas in dampened paper towels. Microwave on HIGH 45 sec. to 1-1/2 min. or until softened

Well that's if for 10 on Tuesday.

Enjoy~
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