Prep
15-30 mins
Cook
20 MIN
Calories
470
Ingredients
1 tub
(8 oz.) PHILADELPHIA Cream Cheese Spread
2 tbsp
milk
2 tsp
oil
1 small
onion, chopped
3 cups
shredded cooked chicken breasts
1 can
(14.5 oz.) no-salt-added diced tomatoes, drained
3/4 cup
Mexican Style Finely Shredded Four Cheese, divided
12
flour tortillas (6 inch)
Instructions
Step 1
Heat oven to 350°F.
Step 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 shredded cheese and cream cheese mixture.
Step 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.
Step 4
Bake 15 to 20 min. or until heated through.