Rolled Chicken Tacos with Baked Mac & Cheese Balls

• Mac & Cheese Balls
• 1-3/4 qt. KRAFT Frozen Macaroni & Cheese Dinners, thawed
• 3-1/2 cups cauliflower florets, baked, pureed Safeway 1 lb For $1.99 thru 02/09
• 7/8 cup tofu, small dice
• 14 each eggs, beaten
• 4-1/2 cups panko bread crumbs
• 7/8 cup DI GIORNO Shredded Asiago Cheese
• Chicken Tacos
• 1/2 cup PHILADELPHIA Original Cream Cheese, softened
• 7/8 cup sweet potatoes, baked, peeled and pureed
• 14 each whole wheat tortillas (8 inch)
• boneless skinless chicken breasts, baked, thinly sliced
• 1-3/4 cups KRAFT Original Barbecue Sauce

1. Mac & Cheese Balls: Combine macaroni and cheese, cauliflower and tofu.
2. Shape into 42 balls (or into 3 balls for trial recipe), using about 1/4 cup for each.
3. Freeze until slightly firm.
4. Mix bread crumbs and shredded cheese.
5. Roll each mac and cheese ball in egg, then in crumb mixture until evenly coated.
6. Place in single layer in sheet pans.
7. Bake in 350 degrees F standard oven 10 to 12 min.
8. or until heated through.
9. Chicken Tacos: Mix cream cheese and potatoes; spread onto tortillas.
10. Top with chicken; roll tortilla up tightly.
11. Place, seam-sides down, in sheet pans.
12. Bake in 350 degrees F standard oven 8 min.
13. or until heated through.
14. For each serving: Cut 1 Chicken Taco in half; place on serving plate.
15. Add 3 Mac & Cheese Balls.
16. Serve with 2 Tbsp.
17. (1 oz.)
18. barbecue sauce.

dinners, cauliflower, eggs, bread crumbs, asiago cheese, chicken tacos, philadelphia original cream cheese, sweet potatoes, whole wheat tortillas, chicken breasts, barbecue sauce

Taken from www.kraftrecipes.com/recipes/rolled-chicken-tacos-baked-mac-cheese-balls-133028.aspx (may not work)