Easy Chicken Enchiladas
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 Mexican Style Shredded Cheese
8 flour tortillas (6 inch)
2. 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.
3. 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.
4. Bake 15 to 20 min or until heated through.