Green Enchilada Pork Chili

• 1/4 cup KRAFT Zesty Italian Dressing
• 1-1/2 lb. pork tenderloin, cut into bite-size pieces Safeway 1 lb For $3.99 thru 02/09
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro, divided
• 2 cans (15 oz. each) pinto beans, rinsed, divided
• 1 jar (16 oz.) green salsa
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1 cup frozen corn
• 2 cups coarsely crushed tortilla chips
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Heat dressing in Dutch oven or small stockpot on medium-high heat.
2. Add meat, onions, garlic and 2 Tbsp.
3. cilantro; cook 6 to 8 min.
4. or until meat is done, stirring frequently.
5. Meanwhile, mash half the beans in small bowl.
6. Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well.
7. Bring to boil; cover.
8. Simmer on low heat 15 min., stirring occasionally.
9. Place 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.

italian dressing, pork tenderloin, onion, garlic, fresh cilantro, pinto beans, green salsa, chicken broth, frozen corn, tortilla chips, s, four cheese

Taken from www.kraftrecipes.com/recipes/green-enchilada-pork-chili-166321.aspx (may not work)