1 small onion, chopped
2 tsp. oil
3 cups shredded rotisserie chicken breasts
2 cans (14.5 oz.) fire roasted or diced tomatoes, drained
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
2 cup Mexican Style Finely Shredded Cheese
8 corn tortillas
¼ cup cilantro, chopped
¼ cup green onions, chopped
1. Heat oven to 350°F.
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 seam side down. In small bowl combine remaining cooking crème and can of tomatoes. Top enchiladas with Cooking Crème mixture and cheese. Cover.
4. Bake 15 to 20 min. or until heated through.
5. Garnish dish with cilantro and green onions.