- 1 small onion, chopped
- 1 clove garlic, minced
- 1 pound cooked boneless, skinless chicken breasts, shredded
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
- 8 (6 inch) flour tortillas
- Heat oven to 350 degrees F.
- 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.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
- Bake 15 to 20 min. or until heated through.