Easy Enchilada

Ingredients

• 8 oz four cheese shredded with a touch of philadelphia, divided mexican style kraft
• 12 6-inch flour tortillas ()
• 0.3 tsp garlic powder 
• 1 lb ground chicken lean
• 0.3 tsp ground pepper red (cayenne)
• 0.5 tsp onion powder 
• 16 oz taco bellâ® & chunky salsa thick divided

Equipment

• frying pan
• microwave

Directions

1. Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally.
2. Remove from heat.
3. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
4. Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
5. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
6. Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.