Ingredients
The following ingredients have 6 Servings
- 1 lb. lean ground chicken
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. ground red pepper (cayenne)
- 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
- 12 flour tortillas (6 inch)
Instruction
- Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
- Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
- Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.
