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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
1/2 cup kraft mexican style finely shredded four cheese |
8 (6 inch) flour tortillas |
Directions:
1. HEAT oven to 350°F
2. 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.
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 minute or until heated through.
5. Special Extra: Sprinkle with chopped tomatoes and sliced green onions before serving.
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