I have professed my love for tacos many times and yet here it is again. These tacos were made with a new twist, I used the new Kraft Philadelphia Cooking Cream Santa Fe Blend to season the chicken. It is good enough to eat straight from the carton, very flavorful without tasting artificial. It reminded me of the flavors of chicken enchiladas, but so much easier. I threw together some Spanish rice with black beans and we had a fantastic meal. Quick, easy and delicious. I’m not associated with Kraft in any way, I just found an item that I really liked and wanted to share it with you. There are different flavors and they hold many creative possibilities! Here’s a photo of the cooking cream to help you find it, I found it near the cream cheese. Now back to the tacos….
3 chicken breasts, cooked and diced into bite size pieces
5 oz (1/2 container) Philadelphia Cooking Cream Santa Fe Blend
14 corn tortillas
1 cup shredded cheese (I used Colby-Jack)
2 cups shredded lettuce
1/4 cup chopped onion
1/2 cup salsa
In a large skillet or pan combined cooked and diced chicken with cooking cream. Cook over medium-high heat stirring to coat chicken until chicken and sauce are heated through, about 6 to 10 minutes.
Meanwhile, heat corn tortillas on a hot griddle on both sides until they just start to brown.
Assemble tacos by placing about 2 tablespoons of chicken on a tortilla and top with your favorite toppings and serve.