Baked Cheesy Chicken Enchiladas

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, divided
• 1/4 tsp. ground cumin
• 10 whole wheat tortillas (8 inch)
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, peas)

1. Heat oven to 350F.
2. Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min.
3. or until done.
4. Stir in 2/3 cup cheese, 1/2 cup salsa and cumin.
5. Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray.
6. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
7. Place, seam sides down, in prepared dish; top with remaining salsa and cheese.
8. Bake 20 min.
9. or until heated through.
10. Meanwhile, cook vegetables as directed on package.
11. Serve enchiladas with the vegetables.

boneless skinless chicken breasts, milk, taco, ground cumin, whole wheat tortillas, carrots

Taken from www.kraftrecipes.com/recipes/baked-cheesy-chicken-enchiladas-174390.aspx (may not work)