Ingredients

• 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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Coat a large skillet with cooking spray. Add onion and garlic; cook and stir on medium heat for 2 minutes. Stir in chicken, 1/4 cup salsa, cream cheese, cilantro, and cumin until combined; cook until heated through, about 5 minutes, stirring occasionally. Stir in 1/2 cup Monterey Jack cheese until combined.
3. 3 Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, into the prepared baking dish; top with remaining salsa and cheese.
4. 4 Bake in the preheated oven until heated through, 15 to 20 minutes.

Nutrition per serving