Easy Chicken Enchiladas

Easy Chicken Enchiladas
from the taste of home cooking school magazine

1 small onion, chopped
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 tub (10 ounces) Philadelphia Santa Fe Style Blend Cooking Creme, divided
1/2 cup Mexican-style finely shredded four cheese
8 (6 inch) flour tortillas

1. Heat oven to 350 degrees F. Cook and stir onions in hot oil in large skillet on medium heat 4-5 minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in 13-in. x 9-in. baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15-20 minutes or until heated through. 

Makes 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

Note from Cassie: We thought this would have also been good by spooning some salsa over the top of the tortillas during the last 5 minutes of cooking. We also, removed the cover for the last 5 minutes of cooking to help the cheeses melt.

Tortilla Cheese Soup--Kerry Chapman

1 Can Cream of Chicken soup

1 Can Cream of Mushroom soup

1 Can Fiesta Nacho Cheese Soup

10 oz. Mild Red Enchilada sauce

10 oz. Milk

10 oz. Can of Chunk Chicken

Bring all to a slight boil over medium heat for 10-15 minutes stirring frequently.  For the crock pot--mix all ingredients, cover and cook High for 2 hours.  Serve with shredded cheddar cheese, tortilla chips and tortilla pieces...Enjoy!