CHICKEN ENCHILADAS

Recipe sent by: Polly V.
serves 8

1lb boneless, skinless chicken cut into 1/2inch strips
1oz chicken taco seasoning mix
16oz salsa
15oz can black beans, drained and rinsed (I omit these)
8oz can corn, drained (I add 16oz)
2 cups shredded cheddar cheese, divided
15oz can enchilada sauce
8 flour tortillas (9inch)
2 tbsp black olives
2 tbsp sliced green onion

Prepare chicken as directed on package of taco seasoning mix.
Cool about 10 minutes, combine with salsa, beans, corn and 1 cup cheese.
Spread 1/4 cup enchilada sauce on bottom of 13x9 inch baking dish.
Soften tortillas according to package directions.
Divide chicken mixture down the center of each tortilla.
Roll each tortilla and place in dish seam side down.
Pour remaining sauce over tortillas, sprinkle with remaining cheese, onions
and olives. Bake at 375° 20-25 minutes or until cheese is melted and filling is hot.

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Cheese 'N Chicken Enchiladas

Sent to us by: Annie
Serves: 6

1 medium onion , chopped
2 Tbsp. butter or margarine ,
1-1/2 cups shredded cooked chicken or turkey
1-1/2 cups TACO BELL HOME ORIGINALS Medium Picante
Sauce , divided
1 pkg. (3 oz.) PHILADELPHIA Cream Cheese , cubed
1 tsp. ground cumin
2 cups KRAFT Shredded Sharp-White Cheddar Cheese ,
divided
8 flour tortillas (6 inch)

COOK and stir onion in butter in saucepan on medium
heat 2 minutes. Add chicken, 1/4 cup of the picante
sauce, cream cheese and cumin; heat thoroughly,
stirring occasionally. Stir in 1 cup of the cheese.

SPOON about 1/3 cup of the chicken mixture onto each
tortilla; roll up. Place, seam-side down, in
12x8-inch baking dish. Top with remaining picante
sauce and 1 cup cheese.

BAKE at 350 Degrees F for 15 minutes.