18 de agosto de 2017

Cheesy Chicken Enchilada Dinner RECIPE FOR TODAY

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Cheesy Chicken Enchilada Dinner 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
1/4 cup chopped fresh cilantro
10 flour tortillas (8 inch)
2-1/2 cups frozen corn

HEAT oven to 350°F.
COOK and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro. Remove from heat.
SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
BAKE 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.
SERVE chicken with corn.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp. kraft kitchens tips
Prepare using your favorite KRAFT 2% Milk Shredded Cheese.
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.

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