• 1   
    small onion, chopped
  • 2   teaspoons 
  • 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)
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
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