Perfect Grilled Chicken

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

4 small  boneless skinless chicken breast halves (1 lb.)

Make It

HEAT grill to medium heat.

POUR dressing over chicken in shallow glass dish; turn to coat both sides of each breast. Refrigerate 5 min. Remove chicken from dressing; discard dressing.

GRILL chicken 5 to 7 min. on each side or until done (165°F).

Kraft Kitchens Tips

Substitute

Prepare using KRAFT Zesty Italian Dressing.

COOKING KNOW-HOW

Set the timer in the kitchen for 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.

USE YOUR OVEN

Grill runs out of gas unexpectedly or it starts to rain? That's easy. Just place the chicken on a baking sheet and bake at 400°F for 20 min. or until done (165°F).

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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