CHEESY CHICKEN ENTOMATADAS

Cheesy Chicken Entomatadas image

Even if you don't know Spanish, you probably figured out this cheesy chicken enchilada-esque dish highlights delicious fresh tomatoes, too.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

1/4 cup hot water
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
1/2 cup KRAFT Zesty Italian Dressing
5 plum tomatoes, quartered
2 canned chipotle peppers in adobo sauce
1/4 medium red onion, coarsely chopped
2 cloves garlic
1 Tbsp. oil
12 corn tortillas (6 inch)
3 cups shredded rotisserie chicken, warmed
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 400ºF.
Add hot water to bouillon cubes in small bowl; stir until dissolved. Pour into blender. Add next 5 ingredients; blend until smooth. Pour into saucepan; bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring frequently. Pour into bowl.
Heat half the oil in large skillet on medium heat. Add tortillas, in batches; cook 30 sec. on each side or just until tortillas are warmed. Repeat with remaining oil and tortillas.
Pour 1/2 cup sauce into 13x9-inch baking dish; tilt dish to evenly cover bottom of dish with sauce. Dip 1 tortilla in remaining sauce; place on work surface. Spoon 1/4 cup chicken down center of tortilla; roll up. Place, seam side down, over sauce in baking dish. Repeat with remaining tortillas. Top with remaining sauce; sprinkle with cheese.
Bake 8 to 10 min. or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 5 g, Sugar 4 g, Protein 22 g