Cheesy Chicken Enchilada Dinner recipe

By cmschnettler

Ingredients

• 1 1
• lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 1
• jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
• 1-1/4 1-1/4
• cups KRAFT Shredded Cheddar Cheese, divided
• 1/4 1/4
• cup chopped fresh cilantro
• 10 10
• flour tortillas (8 inch)
• 2-1/2 2-1/2
• cups frozen corn

Details

Adapted from kraftrecipes.com

Preparation

Step 1

HEAT 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 done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro.

SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

BAKE 20 min. or until heated through, cooking corn as directed on package near end of the chicken baking time.

SERVE chicken with corn.
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