1 small onion, chopped
2 tsp oil
3 cups shredded cooked chicken breasts
1 can (14.5oz) no-salt-added diced tomatoes, drained
1 tub (10 oz) Philadlphia Santa Fe Blend Cooking creme, divided
1/2 cup Mexican-style shredded four cheese
8 flour tortillas
Directions: Heat oven to 350 degrees.
Cook and stir onions in hot oil in a large skillet on medium heat 4 to 5 minutes 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, seam-sides don, in 13x9 inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
Bake 15 to 20 minutes or until heatd through.