Easy Santa Fe Chicken Enchilada

This was an easy recipe to make. I would recommend it for people who do not like too much spice. I received a free Philadelphia Cooking Creme coupon and I was craving for some enchiladas. I went to the store and bought the Santa Fe cooking creme and began cooking. I didn't have any cooked chicken breasts or left over rotisserie chicken so I put some chicken breast in the crock pot with some chicken stock and seasoning for an hour and a half and shredded it. 
After cooking it and tasting it, I thought there wasn't too much spice or hotness to it. So I would recommend adding some cayenne powder or pepper flakes. I also added some Chochula hot sauce to my plate. 
If you buy the Philadelphia Cooking Creme, the directions are on the back. 

Ingredients: 

1 small onion, chopped

2 tsp.oil

3 cups shredded cookedchicken breasts

1 can( 14.5 oz.) no-salt-added diced tomatoes, drained

1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

8 flour tortillas (6 inch)

Directions: 

1. Heat oven to 350°F.
2. Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
4. Bake 15 to 20 min. or until heated through.
5. Sprinkle with cheese.