Cheesy Chicken Enchilada Dinner

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, divided
• 1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
• 1/4 cup chopped fresh cilantro
• 10 flour tortillas (8 inch)
• 2-1/2 cups frozen corn

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

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

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-enchilada-dinner-55228.aspx (may not work)