Cheesy Chicken Enchiladas

• 1 lb. boneless skinless chicken breast halves, cut into small pieces
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, divided
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
• 10 flour tortillas (8 inch)

1. Heat 1 tablespoon oil in nonstick skillet on medium-high heat.
2. Add chicken; cook and stir 6 minutes or until cooked through.
3. Stir in 1/2 cup of the salsa and 1 cup of the cheese.
4. Spread 1 cup salsa in 13x9-inch baking dish.
5. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
6. Place tortillas, seam-side down, on salsa.
7. Top with remaining salsa and cheese.
8. Bake at 350 degrees F for 20 minutes or until thoroughly heated.
9. Try serving with corn and cooked MINUTE White Rice.
10. Tip!
11. Make it Easy: Substitute 2 pkg.
12. (6 oz.
13. each) LOUIS RICH Chicken Breast Strips for chicken.

boneless skinless chicken breast halves, taco, cheddar cheese, flour tortillas

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-enchiladas-55229.aspx (may not work)