Fiesta Chicken Enchiladas

• 1 small onion, chopped
• 1 clove garlic, minced
• 1 pound cooked boneless skinless chicken breasts, shredded
• 1 cup cup TACO BELL(R) HOME ORIGINALS(R) Thick 'N Chunky Salsa, divided
• 4 ounces oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
• 8 flour tortillas (6 inch)

1. HEAT oven to 350u0b0F.
2. COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
3. SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
4. BAKE 15 to 20 min. or until heated through.
5. TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.
6. KRAFT kitchens tips:
7. SIZE-WISE
8. Enjoy this flavorful entree but keep an eye on portion size.
9. SHORTCUT
10. Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast, chopped, for the shredded cooked fresh chicken.
11. SPECIAL EXTRA
12. For a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas.

onion, clove garlic, chicken breasts, taco, philadelphia cream cheese, fresh cilantro, ground cumin, cheeses, flour tortillas

Taken from www.myrecipes.com/recipe/fiesta-chicken-enchiladas (may not work)