Easy Chicken Enchiladas

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small onion, chopped
  • 2
    teaspoons oil
  • 3
    cups shredded cooked chicken breasts
  • 1
    (14 1/2 ounce) can no-salt-added diced tomatoes, drained
  • 1
    (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme, divided
  • 12
    cup Kraft Mexican Style Finely Shredded Four Cheese
  • 8
    (6 inch) flour tortillas
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DIRECTIONS

  • HEAT oven to 350°F
  • COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 minute 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 minute or until heated through.
  • Special Extra: Sprinkle with chopped tomatoes and sliced green onions before serving.
  • Nutrition Information Per Serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 20%DV iron.
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