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Ingredients
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 lb. cooked boneless skinless chicken breasts, shredded
- 1 cup Thick 'N Chunky Salsa, divided
- 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. ground cumin
- 1 cup Shredded Cheddar & Monterey Jack Cheeses, divided
- 8 flour tortillas (6 inch)
Details
Preparation time 25mins
Cooking time 45mins
Preparation
Step 1
HEAT oven to 350°F.
COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min.Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
BAKE 15 to 20 min. or until heated through.
Special Extra: For a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas.
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