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Easy Chicken Enchiladas

Easy Chicken Enchiladas recipe
photo by:kraft
These enchiladas get their Southwest flavor from our Philly Santa Fe Blend Cooking Creme. Who knew it was so easy to create saucy, authentic-tasting Tex-Mex?
time
prep:
15 min
total:
35 min
servings
total:
4 servings
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What You Need

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)

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a side of hot cooked rice to round out the meal.
Variation
Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
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