Easy Chicken Enchiladas

By AuntieGooper

Ingredients

• 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 8
• flour tortillas (6 inch)

Preparation

Step 1

Heat oven to 350°F.
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.