Easy Chicken Enchiladas

So, earlier on the blog I posted a delicious beef enchilada recipe.  I wanted to try something a little new tonight though, so I attempted chicken enchiladas.  I used the Philadelphia cooking creme again, but this time it was the Santa Fe flavor.  I've also kind of been on a Southwestern/Mexican kick, so you may have seen a theme lately!

Chicken Enchiladas

3 chicken breasts, boiled and shredded
1/2 onion, diced
1 tsp garlic
1 can diced tomatoes, drained
1 small can chopped green chiles
6 enchilada sized tortillas (soft taco)
1 container Philadelphia Santa Fe cooking creme, separated
1 1/2 cup Mexican blend cheese, separated
Saute diced onion and garlic until slightly browned.  Add green chiles, saute another 1-2 minutes.  Add tomatoes, chicken, 3/4 cup cooking creme, 1/2 cup cheese; heat and stir until cheese is melted.  Scoop chicken mixture onto tortilla, making a line down the middle.  Roll tortilla up, place in greased 9x13 baking dish, seam side down.  Continue with 5 tortillas.  Top with remaining cooking creme and cheese.  Bake covered at 350 degrees for 15 minutes, then uncover for 5 additional minutes.