Baked Chicken and Cheese Enchiladas

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, divided
• 1-1/2 cups KRAFT Finely Shredded Colby & Monterey Jack Cheeses, divided
• 2-1/2 cups shredded cooked chicken King Sooper's 1 lb For $1.19 thru 02/09
• 1 cup frozen corn
• 1/2 tsp. ground cumin
• 1/4 tsp. ground red pepper (cayenne)
• 10 whole wheat tortillas (8 inch)

1. Heat oven to 325F.
2. Mix Neufchatel and sour cream in medium bowl until blended.
3. Stir in 1/2 cup each salsa and shredded cheese.
4. Add chicken, corn, cumin and red pepper; mix well.
5. Pour 1 cup of the remaining salsa into 13x9-inch baking dish sprayed with cooking spray.
6. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.
7. Place, seam sides down, in baking dish; top with remaining salsa and shredded cheese.
8. Bake 20 to 25 min.
9. or until heated through.

cheese, s, taco, cheeses, frozen corn, ground cumin, ground red pepper, whole wheat tortillas

Taken from www.kraftrecipes.com/recipes/baked-chicken-cheese-enchiladas-175779.aspx (may not work)