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Chicken Enchiladas

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Level: Easy

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Description

Easy creamy chicken enchiladas

Ingredients

  • ½ whole Small Onion Chopped
  • 2 teaspoons Vegetable Oil
  • 12 ounces, weight Shredded, Cooked Chicken
  • 14-½ ounces, weight Diced Tomatoes (drained)
  • 10 ounces, weight Philadelphia Santa Fe Cooking Creme, Divided
  • 1 cup Colby Jack Cheese, Divided
  • 10 whole Flour Tortillas, 6″ Size

Preparation

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.

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