Sunday, March 13, 2011

easy chicken enchiladas


Photo from kraft
1 small onion, chopped
2 tsp.oil
3 cups shredded cooked chicken breasts
1 can(14.5 oz.) no-salt-added diced tomatoes, drained
1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

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.

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