BAKED CHEESY CHICKEN ENCHILADAS

Baked Cheesy Chicken Enchiladas image

Meet your new favorite weeknight dinner by making our Baked Cheesy Chicken Enchiladas. These family-pleasing Baked Cheesy Chicken Enchiladas start out in a skillet and finish-hot and delicious-in the oven.

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1/4 tsp. ground cumin
10 whole wheat tortillas (8 inch)
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, peas)

Steps:

Heat oven to 350°F.
Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Stir in 2/3 cup cheese, 1/2 cup salsa and cumin.
Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining salsa and cheese.
Bake 20 min. or until heated through. Meanwhile, cook vegetables as directed on package.
Serve enchiladas with the vegetables.

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g