Layered Creamy Chicken Enchiladas

• 2 cups shredded cooked chicken breasts
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/2 cup milk
• 2 tsp. TACO BELL Taco Seasoning Mix
• 6 oz. multi-grain tortilla chips (7 cups)
• 1 can (15 oz.) black beans, rinsed
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 2 Tbsp. chopped fresh cilantro

1. Heat oven to 350F.
2. Cook chicken, reduced-fat cream cheese, milk and taco seasoning in large skillet on medium-high heat 5 min.
3. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
4. Place half the chips in 13x9-inch baking dish; cover with layers of half each of the chicken mixture, beans, salsa and cheese.
5. Repeat layers.
6. Bake 20 min.
7. or until heated through.
8. Sprinkle with cilantro.

chicken breasts, philadelphia, milk, taco, multigrain tortilla chips, black beans, taco, milk, fresh cilantro

Taken from www.kraftrecipes.com/recipes/layered-creamy-chicken-enchiladas-167834.aspx (may not work)