Prep
15-30 mins
Cook
20 MIN
Calories
560
Ingredients
1 tbsp
oil
1
onion and red pepper, chopped
1 clove
garlic, minced
1 lb
(450 g) boneless skinless chicken breasts, cooked, shredded
3/4 cup
salsa, divided
125 g
(1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
1 tbsp
chopped fresh cilantro
1 tsp
ground cumin
1/2 cup
Cracker Barrel Shredded Light Tex Mex Cheese, divided
8
small flour tortillas
Instructions
Step 1
Heat oven to 350°F.
Step 2
Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 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.
Step 3
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.
Step 4
Bake 15 to 20 min. or until heated through.