Easy Santa Fe Chicken Enchilada

This was an easy recipe to make. I would recommend it for people who do not like too much spice. I received a free Philadelphia Cooking Creme coupon and I was craving for some enchiladas. I went to the store and bought the Santa Fe cooking creme and began cooking. I didn't have any cooked chicken breasts or left over rotisserie chicken so I put some chicken breast in the crock pot with some chicken stock and seasoning for an hour and a half and shredded it. 
After cooking it and tasting it, I thought there wasn't too much spice or hotness to it. So I would recommend adding some cayenne powder or pepper flakes. I also added some Chochula hot sauce to my plate. 
If you buy the Philadelphia Cooking Creme, the directions are on the back. 

Ingredients: 

1 small onion, chopped

2 tsp.oil

3 cups shredded cookedchicken 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: 

1. Heat oven to 350°F.
2. 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.
3. 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.
4. Bake 15 to 20 min. or until heated through.
5. Sprinkle with cheese.

Chicken Teriyaki/ Bulgogi

This is a very quick and easy recipe for chicken teriyaki especially if you do not have a grill and if it's cold outside.
Serving size 1-2 .


Ingredients: 
2 boneless skinless chicken breasts
3 cloves of garlic
1 cup teriyaki/ bulgogi sauce


pair up with rice and steamed vegetables.

Directions:
Slice breast horizontally in half and slice across the grain into 1/2 inch thick slices.
In large bowl combine chicken, garlic, and sauce. Add some seasoning like garlic powder or whatever you want.
Marinate for 30 minutes or up to an hour in the refrigerator.
Pre-heat oven and set to broil. 
Arrange on rimmed baking pan. I lined my baking pan with foil for easier clean up.
Set in oven to broil for about 10-15 minutes; stirring frequently, until glazed, dark brown and nearly all sauce is evaporated.
Serve with dipping sauce, rice and steamed veggies.

Andes Crème de Menthe Chunk Cookies

Ingredients:
1/2 cup salted butter- softened (I used unsalted)
3/4 cup dark brown sugar (I only had light brown)
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 ox) Andes Creme de Menthe Baking Chips
2 2/3 cups sifted all-purpose flour

Directions:
1. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
2. Then add flour.
3. Fold in Andes Baking Chips
4. Chill approximately one hour in refridgerator. (I skipped this step).
Measure out approximately 1 ox of dough. Form ball and slightly flatten.
Raise oven rack one level above middle and bake on non-stoick baking pans.
Bake at 350 degress for approximately 8-10 minutes. Cool on pan for two minutes before removing.

Makes about 4 dozen cookies.

Shrimp Fried Rice

Ingredients:
1 cup of cooked rice
1/2 diced shrimp  (peel, and dice)
1/2 cup of mixed frozen veggies
1-2 tsp soy sauce
2 tbsp olive oil
2 eggs
salt to taste
sugar to taste

Directions:
1. Heat wok or non-stick pan and add olive oil.

2. Crack eggs and stir quickly to scramble eggs and remove as a whole. Cut into strips and set aside.
3.  Sauteed shrimp until cooked and remove.
4. Stir in 1 cup cooked rice to wok and stir. You may like to add some oil if the rice begins to stick to the pan. I usually like to add a tbsp of water so that the rice can break apart when stirring.
Add soy sauce.
5. Combine cooked shrimp, eggs, and thawed mixed veggies.
Add salt and sugar to taste.