Easy Chicken Enchiladas

• 1 small onion, chopped
• 2 teaspoons oil
• 3 cups shredded cooked chicken breasts
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
• 1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme, divided
• 1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
• 8 (6 inch) flour tortillas

1. HEAT oven to 350u0b0F
2. COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 minute 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 minute or until heated through.
5. Special Extra: Sprinkle with chopped tomatoes and sliced green onions before serving.
6. Nutrition Information Per Serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 20%DV iron.

onion, oil, chicken breasts, salt, cooking creme, four cheese, flour tortillas

Taken from www.food.com/recipe/easy-chicken-enchiladas-449846 (may not work)