BAKED CHICKEN AND CHEESE ENCHILADAS

Baked Chicken and Cheese Enchiladas image

Got some leftover chicken? Make tonight Family Enchilada Night! Get out the cheese and corn and get the fiesta started with this cheesy bake.

Provided by My Food and Family

Categories Home

Time 40m

Yield 10 servings

Number Of Ingredients 9

Ingredients

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
1 cup frozen corn
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
10 whole wheat tortillas (8 inch)

Steps:

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

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g