Enchiladas

1 each: onion and red or green pepper, chopped

1 lb. boneless skinless chicken breasts, cooked, shredded

1 cup salsa, divided

4 oz. Light Cream Cheese Spread, cubed

1 can green chilies

1/2 cup Cheese, divided

8 flour tortillas (6 inch)

PREHEAT oven to 350°F. Heat large skillet sprayed with cooking spray on medium heat.

Add onions, peppers and garlic; cook and stir 2 min.

Add chicken, 1/4 cup of the salsa, cream cheese spread, {a little cilantro and cumin if you have it opt}, green chilies; mix well.

Cook until heated through, stirring occasionally.

Add 1/4 cup of the shredded cheese; mix well.

Recipe Courtesy of Kraft and Christal

SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/4 cup shredded cheese.

BAKE 15 to 20 min. or until heated through.