Cheesy Enchiladas

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1/4 cup sliced green onions
• 6 flour tortillas (6 inch)
• 1 cup TACO BELL Thick & Chunky Salsa

1. Heat oven to 350F.
2. Beat cream cheese in small bowl with mixer on medium speed until creamy.
3. Add 1 cup shredded cheese, spinach and onions; mix well.
4. Spread 1/4 cup of the cheese mixture down center of each tortilla; roll up.
5. Place, seam-sides down, in 13x9-inch baking dish.
6. Top with salsa and remaining shredded cheese.
7. Bake 20 to 25 min.
8. or until enchiladas are heated through and cheese is melted.

philadelphia cream cheese, milk, green onions, flour tortillas, taco

Taken from www.kraftrecipes.com/recipes/cheesy-enchiladas-160108.aspx (may not work)