Prep Time:
15 min
Total Time:
35 min
Makes:
4 servings, two enchiladas each
4
cooked small chicken breasts (about 1 lb.), shredded
1 cup
TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup
KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
8
TACO BELL® HOME ORIGINALS® Flour Tortillas
PREHEAT oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
BAKE 15 to 20 min. or until heated through.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Size-Wise
Enjoy this spicy meal, but keep an eye on portion size.
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cooked shredded chicken.
Special Extra
For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.
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