Fiesta Chicken Enchiladas

Prep Time: 15 min
Total Time: 35 min

Makes: 4 servings, two enchiladas each

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 pound), shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 ounces (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
8 TACO BELL® HOME ORIGINALS® Flour Tortillas

PREHEAT oven to 350 degrees F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 minutes. 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 13 x 9-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 minutes or until heated through.

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.

Recipe and photograph provided courtesy of Kraft Foods. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by
Taco Bell Corp.