Prep Time:
15 min
Total Time:
35 min
Makes:
5 servings, two enchiladas and 1/2 cup corn each
1 lb.
boneless skinless chicken breasts, cut into bite-size pieces
1 jar
(16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1-1/4 cups
KRAFT Shredded Cheddar Cheese, divided
10
flour tortillas (8 inch)
2-1/2 cups
frozen corn, cooked
PREHEAT oven to 350°F. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through. Stir in 1/2 cup of the salsa, 2/3 cup of the cheese and the cilantro; mix lightly.
SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish; set aside. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining salsa. Sprinkle evenly with cheese.
BAKE 20 min. or until heated through. Serve with the corn.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
K:249 v0:55228