Easy Chicken Enchiladas

1 small onion, chopped

2 tsp. oil

3 cups shredded cooked chicken 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)

Make It

HEAT oven to 350°F.

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.

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.

BAKE 15 to 20 min. or until heated through.