Thursday, April 21, 2011

Creamy Chicken Fajitas

Did you think that we forgot about you? Well...we didn't! Sometimes having 4 administrators and 1 blog makes things a little crazy. One thinks the other is posting, that one thinks the other wanted to post, that one...well, you get the idea. Anyway, to make up for it, here is a quick, easy, and yum-my dinner for tonight!

Image from Kraft

Have you heard about Kraft's new Philadelphia Cream Cheese Cooking Creme? I do the Kraft First Taste surveys, and they sent me a coupon for the cooking creme, so of course I went and bought it that day! This recipe comes from Kraft's website; all of the cooking creme recipes are super easy, which we are obviously all for! This one proves to be no different. Talk about a fiesta in your mouth!

What you'll need:
2 boneless, skinless chicken breasts
1/2 onion, sliced
1 green or red bell peppers, sliced
1 10 oz. tub Philadelphia Cooking Creme-Sante Fe
Sour Cream

Cut chicken into chunks and cook in butter or olive oil in a pan (or cook on low all day in the crock-pot and shred). When chicken is cooked, add peppers and onion and saute until soft. Next, add cooking creme, and stir until melted and heated through.
Serve in tortillas with cheese, avocado, lettuce, tomato, and sour cream.

It just doesn't get any easier, folks!

1 comment:

JaredLauraDespain said...

Made this recipe. It looked so good, but was suprised to find the Kraft Santa Fe mix-in didn't have much flavor. It tasted mostly of cream cheese. It was ok. Next time, I'll probably use my normal packet of fajita mix and then add in cream cheese to make it creamy with more flavor. Also, the recipe, which is on the top of the container, says to add a pound of chicken and not 2 chicken breasts, so I did to make leftovers.