Shop Kitchen ▾
  • 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 tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 8 flour tortillas (6 inch)
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

HEAT oven to 350 degrees 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.
Special Extra:
Sprinkle with chopped tomatoes and sliced green onions before serving.
Serving Suggestion:
Serve with a side of hot cooked rice to round out the meal.
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: cal. (kcal) 560, Fat, total (g) 24, chol. (mg) 135, sat. fat (g) 10, carb. (g) 40, fiber (g) 4, sugar (g) 7, pro. (g) 45, vit. A (IU) 1215, vit. C (mg) 9, sodium (mg) 1090, calcium (mg) 303, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Back to Top