Chicken Enchiladas

• 1/2 whole Small Onion, Chopped
• 2 teaspoons Vegetable Oil
• 12 ounces, weight Shredded, Cooked Chicken
• 14- 1/2 ounces, weight Diced Tomatoes (drained)
• 10 ounces, weight Philadelphia Santa Fe Cooking Creme, Divided
• 1 cup Colby Jack Cheese, Divided
• 10 whole Flour Tortillas, 6 Size

1. Preheat oven to 350 F. Spray a 13x9 baking dish with non-stick cooking spray.
2. Cook onions and oil in a large skillet on medium heat for 5 minutes.
3. Stir in chicken, tomatoes, 3/4 of the cooking creme and half the cheese.
4. Mix to combine and remove pan from the heat.
5. Spoon about 1/3 cup of the chicken mixture into each tortilla.
6. Roll up the tortillas and place them seam-side down into the dish.
7. Top with remaining cooking creme.
8. Cover with foil and bake for 15 minutes.
9. Uncover, top with remaining cheese and cook for another 5 minutes or until cheese is melted.
10. Adapted from Kraft.

onion, vegetable oil, weight, tomatoes, cooking creme, cheese, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-27/ (may not work)