Easy Chicken Enchiladas

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. TACO BELL Taco Seasoning Mix
• 2 Tbsp. milk
• 2 tsp. oil
• 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 3 cups shredded cooked chicken breasts Whole Foods 1 lb For $3.99 thru 02/09
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 12 flour tortillas (6 inch)

1. Heat oven to 350F.
2. Mix cream cheese spread, seasoning mix and milk until blended.
3. Heat oil in large skillet on medium heat.
4. Add onions; cook and stir 4 to 5 min.
5. or until crisp-tender.
6. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
7. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
8. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese.
9. Cover.
10. Bake 15 to 20 min.
11. or until heated through.

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Taken from www.kraftrecipes.com/recipes/easy-chicken-enchiladas-121713.aspx (may not work)