Molly Slavik

• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cooked small chicken breasts (about 1 lb.), shredded
• 1 cup Thick ‘N Chunky Salsa, divided
• 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
• 1 Tbsp. chopped cilantro
• 1 tsp. ground cumin
• 1 cup shredded Cheddar & Monterey Jack Cheese, divided
• 8 Flour Tortillas

Preheat oven to 350 degrees F.

Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.

Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake 15 to 20 min. or until heated through.