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    Cheesy Chicken Enchilada Dinner


    Source of Recipe


    kraft.com

    List of Ingredients




    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
    1/4 cup chopped cilantro
    10 flour tortillas (8 inch)
    2 -1/2 cups frozen corn cooked

    Recipe



    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.

 

 

 

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