Fiesta Chicken Enchiladas

• 1 gal. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 gal. red peppers, chopped
• 12 cloves garlic, minced
• 3/4 cup oil
• 2-1/4 gal. boneless skinless chicken breasts, cooked, shredded
• 3 qt. salsa
• 1-1/2 qt. Philadelphia Light Brick Cream Cheese Spread
• 3/4 cup fresh cilantro, chopped
• 1/4 cup ground cumin
• 96 each flour tortillas (6 inch)
• 3 qt. Kraft Shredded Cheddar/Monterey Jack Blend Cheese

1. Saute onions, peppers and garlic, in batches, in hot oil in large saute pan on medium-high heat 4 to 5 min.
2. or until crisp-tender.
3. Stir in chicken, 3 cups (750 mL) of the salsa (or 1/4 cup 60 mL of the salsa for trial recipe), cream cheese product, cilantro and cumin.
4. Cook until heated through, stirring occasionally.
5. For each serving: Spoon 1/2 cup (125 mL) of the chicken mixture onto each of 2 tortillas; roll up.
6. Place, seam-sides down, in au gratin dish sprayed with cooking spray; top with 1/4 cup (60 mL) each of the remaining salsa and shredded cheese.
7. Bake in 350 degrees F-standard oven 15 to 20 min.
8. or until enchiladas are heated through and shredded cheese is melted.

onions, red peppers, garlic, oil, chicken breasts, salsa, philadelphia light brick cream cheese, fresh cilantro, ground cumin, flour tortillas, cheese

Taken from www.kraftrecipes.com/recipes/fiesta-chicken-enchiladas-112951.aspx (may not work)