Description
Chef Eddie Matney Eddie Matney's Restaurant Phoenix, Ariz.

Ingredients

• 1 small onion, chopped
  
• 1 clove garlic, minced
  
• 1 tablespoon oil
  
• 1 pound boneless, skinless chicken breast, cooked, shredded
  
• 1-1/2 cups Taco Bell Home Originals Salsa, divided
  
• 4 ounces (1/2 of 8-ounce package) Philadelphia Cream Cheese, cubed
  
• 1 tablespoon cilantro, chopped
  
• 1 teaspoon ground cumin
  
• 1 cup Kraft Shredded Cheddar & Monterey Jack Cheese, divided
  
• 1 can (4 ounces) chopped green chilies, drained
  
• 8 Taco Bell Home Originals Flour Tortilla

Preparation
Prep: 15 minutes | Bake: 20 minutes

Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chilies; mix well.

Spoon about 1/3 cup chicken mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish; top with remaining 1-1/4 cups salsa and 1/2 cup shredded cheese.

Bake at 350°F for 15 to 20 minutes or until heated through.

Nutrition
no information available

Serves
Makes 4 servings.

Variations
no information available