Easy Chicken Enchiladas
- what you need
- 1small onion, chopped
- 2tsp. oil
- 3cups shredded cooked chicken breasts
- 1can (14.5 oz.) no-salt-added diced tomatoes, drained
- 1tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 1/2cup KRAFT Mexican Style Finely Shredded Four Cheese
- 8 flour tortillas (6 inch)
- HEAT oven to 350u0b0F.
- 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.
onion, oil, chicken breasts, salt, philadelphia santa, four cheese, flour tortillas
Taken from www.epicurious.com/recipes/member/views/easy-chicken-enchiladas-51329701 (may not work)