Easy Chicken Enchiladas

Easy Chicken Enchiladas

Courtesy of Kraft Kitchens 6 Servings • 20 Min. Prep Time • 20 Min. Cook Time
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
2 tsp. oil
1 small onion, chopped
3 c. shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
3/4 c. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
12 flour tortillas (6 inch)


1. Heat oven to 350°F.

2. Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. 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.

3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.

4. Bake 15 to 20 min. or until heated through.