Ingredients
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1small onion, choppedsee savings
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2 tsp.oilsee savings
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3 cupsshredded cooked chicken breastssee savings
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1 can (14.5 oz.)no-salt-added diced tomatoes, drainedsee savings
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1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, dividedsee savings
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1/2 cupKRAFT Mexican Style Finely Shredded Four Cheesesee savings
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8flour tortillas (6 inch)see savings
Directions
1.
HEAT oven to 350 degrees 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; top with remaining cooking creme. Cover.
4.
BAKE 15 to 20 min. or until heated through.
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.
Nutrition information
Per serving: Calories 560, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 135 mg, Sodium 1090 mg, Carbohydrate 40 g, Fiber 4 g, Sugars 7 g, Protein 45 g, Daily Values: Vitamin A 25%, Vitamin C 15%, Calcium 30%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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