Quick-Fix Chicken Enchilada Skillet

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix, divided
• 2 Tbsp. milk
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 tsp. oil
• 1 can (15.5 oz.) kidney beans, rinsed
• 1-1/2 cups shredded lettuce
• 1/2 cup pico de gallo
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 4 cups multi-grain tortilla chips (4 oz.)

1. Mix cream cheese spread, 2 Tbsp.
2. taco seasoning and milk until blended.
3. Toss chicken with remaining taco seasoning.
4. Heat oil in large skillet on medium heat.
5. Add chicken; cook 6 to 7 min.
6. or until done, stirring frequently.
7. Add beans and cream cheese mixture to skillet; cook and stir 2 min.
8. or until heated through.
9. Top with lettuce, pico de gallo and shredded cheese.
10. Serve with chips.

philadelphia cream cheese, taco, milk, boneless skinless chicken breasts, oil, kidney beans, shredded lettuce, pico de gallo, milk, multigrain tortilla chips

Taken from www.kraftrecipes.com/recipes/quick-fix-chicken-enchilada-skillet-131210.aspx (may not work)