Fiesta Chicken Enchiladas

Ingredients

• 4 oz philadelphia cream cheese cubed ()
• 8 6-inch flour tortillas ()
• 1 Tbsp cilantro leaves fresh chopped
• 1 clove garlic minced
• 1 tsp ground cumin 
• 1 cup cheddar & monterey jack cheeses shredded divided kraft
• 1 small onion chopped
• 1 cup taco bellâ® & chunky salsa thick divided
• 1 lb chicken breasts shredded boneless skinless cooked

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min.
3. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally.
4. Add 1/2 cup shredded cheese; mix well.
5. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
6. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
7. Bake 15 to 20 min. or until heated through.