Tex-Mex Tortilla Pockets

• 2 Tbsp. oil, divided
• 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1/2 cup TACO BELL Thick & Chunky Medium Salsa
• 1/2 cup frozen corn
• 2 Tbsp. chopped fresh cilantro
• 1/4 tsp. ground cumin
• 6 flour tortillas (8 inch)
• 3/4 cup canned TACO BELL Refried Beans
• 1 egg, beaten

1. Heat oven to 400 degrees F.
2. Heat 1 Tbsp.
3. oil in large skillet.
4. Add chicken; cook and stir 4 min.
5. or until done.
6. Remove from heat.
7. Stir in cheese, salsa, corn, cilantro and cumin.
8. Spread tortillas with beans.
9. Spoon chicken mixture down centers of tortillas.
10. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet.
11. Brush top edge with egg; press onto packet to seal.
12. Place, seam-sides down, on baking sheet; brush with remaining oil.
13. Bake 20 min.
14. or until golden brown.

oil, boneless skinless chicken breasts, four cheese, taco, frozen corn, fresh cilantro, ground cumin, flour tortillas, beans, egg

Taken from www.kraftrecipes.com/recipes/tex-mex-tortilla-pockets-144610.aspx (may not work)