Cheesy Chicken Enchiladas Dinner

• 1 lb. boneless skinless chicken breasts, cut into small pieces
• 2 cups fresh salsa, divided
• 1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
• 10 flour tortillas (8 inch)
• 2-1/2 cups frozen corn, cooked

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat.
2. Add chicken; cook and stir 6 minutes or until cooked through.
3. Add 1/2 cup of the salsa and 2/3 cup of the cheese; mix lightly.
4. Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish.
5. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
6. Place tortillas, seam sides down, on salsa in dish.
7. Top with remaining 1/2 cup salsa and cheese.
8. Bake at 350F for 20 minutes or until heated through.
9. Serve with corn.

boneless skinless chicken breasts, fresh salsa, cheddar cheese, flour tortillas, frozen corn

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-enchiladas-dinner-60039.aspx (may not work)