TEX-MEX TORTILLA POCKETS

Tex-Mex Tortilla Pockets image

Stuffed with all the Tex-Mex flavors you love, these tasty tortilla pockets are quick to make and guaranteed to please.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup frozen corn
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
6 flour tortillas (8 inch)
3/4 cup canned TACO BELL® Refried Beans
1 egg, beaten

Steps:

Heat oven to 400ºF.
Heat 1 Tbsp. oil in large skillet. Add chicken; cook and stir 4 min. or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
Spread tortillas with beans. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down, on baking sheet; brush with remaining oil.
Bake 20 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g