Cheesy Chicken Entomatadas

• 1/4 cup hot water
• 2 WYLER'S Instant Bouillon Chicken Flavored Cubes
• 1/2 cup KRAFT Zesty Italian Dressing
• 5 plum tomatoes, quartered
• 2 canned chipotle peppers in adobo sauce
• 1/4 medium red onion, coarsely chopped
• 2 cloves garlic
• 1 Tbsp. oil
• 12 corn tortillas (6 inch)
• 3 cups shredded rotisserie chicken, warmed
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1/4 cup chopped fresh cilantro

1. Heat oven to 400 degrees F.
2. Add hot water to bouillon cubes in small bowl; stir until dissolved.
3. Pour into blender.
4. Add next 5 ingredients; blend until smooth.
5. Pour into saucepan; bring to boil, stirring frequently.
6. Simmer on medium-low heat 5 min., stirring frequently.
7. Pour into bowl.
8. Heat half the oil in large skillet on medium heat.
9. Add tortillas, in batches; cook 30 sec.
10. on each side or just until tortillas are warmed.
11. Repeat with remaining oil and tortillas.
12. Pour 1/2 cup sauce into 13x9-inch baking dish; tilt dish to evenly cover bottom of dish with sauce.
13. Dip 1 tortilla in remaining sauce; place on work surface.
14. Spoon 1/4 cup chicken down center of tortilla; roll up.
15. Place, seam side down, over sauce in baking dish.
16. Repeat with remaining tortillas.
17. Top with remaining sauce; sprinkle with cheese.
18. Bake 8 to 10 min.
19. or until cheese is melted.
20. Sprinkle with cilantro.

hot water, chicken, italian dressing, tomatoes, peppers, red onion, garlic, oil, corn tortillas, shredded rotisserie chicken, mozzarella cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-entomatadas-180552.aspx (may not work)