Easy Chicken Enchiladas

Ingredients

• 14.5 oz canned tomatoes diced drained canned
• 0.8 cup four cheese shredded mexican style divided kraft finely
• 3 cups chicken breasts shredded cooked
• 8 oz philadelphia cream cheese spread 
• 12 6-inch flour tortillas ()
• 2 Tbsp milk 
• 2 tsp oil 
• 1 small onion chopped
• 2 Tbsp taco bellâ® taco seasoning mix 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Mix cream cheese spread, seasoning mix and milk until blended.
3. Heat oil in large skillet on medium heat.
4. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
5. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
6. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
7. Bake 15 to 20 min. or until heated through.