Chicken Enchiladas

Preheat oven to 350 F. Spray a 13×9″ baking dish with non-stick cooking spray.

Cook onions and oil in a large skillet on medium heat for 5 minutes. Stir in chicken, tomatoes, 3/4 of the cooking creme and half the cheese. Mix to combine and remove pan from the heat.

Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up the tortillas and place them seam-side down into the dish. Top with remaining cooking creme. Cover with foil and bake for 15 minutes. Uncover, top with remaining cheese and cook for another 5 minutes or until cheese is melted.

Adapted from Kraft.