Skillet Chicken Enchiladas

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1-1/4 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 3/4 cup TACO BELL Thick & Chunky Salsa, divided
• 10 flour tortillas (6 inch), warmed
• 1 cup shredded lettuce
• 1 cup chopped tomatoes
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Spray large skillet with cooking spray.
2. Add chicken; cook and stir on medium-high heat 4 to 5 min.
3. or until cooked through.
4. Reduce heat to medium-low.
5. Add 1 cup of the cheese and 1/2 cup of the salsa; cook until cheese is melted and mixture is heated through, stirring frequently.
6. Spoon 1/4 cup of the chicken mixture down center of each tortilla; roll up.
7. Place, seam-sides down, on serving platter.
8. Top with the remaining 1/4 cup cheese, the lettuce, tomatoes, sour cream and remaining 1/4 cup salsa.

boneless skinless chicken breasts, four cheese, taco, flour tortillas, shredded lettuce, tomatoes, s

Taken from www.kraftrecipes.com/recipes/skillet-chicken-enchiladas-51541.aspx (may not work)