Fiesta Chicken Enchilades

What you need

1 small onion, chopped

1 clove  garlic, minced

1 lb. cooked boneless skinless chicken breasts, shredded

1 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 Tbsp.  chopped cilantro

1 tsp. ground cumin

1 cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

8 flour tortillas (6 inch)

make it

HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.

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