Fiesta Chicken Enchiladas
1/2 small onion, chopped
1 tsp garlic powder
1 rotisserie chicken
1 cup thick and chunky salsa
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 Tbsp. chopped cilantro
1 cup Shredded Cheddar & Monterey Jack Cheese, divided
4 Flour Tortillas
1 can enchilada sauce
Preheat oven to 350°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; mix well. 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 13x9-inch baking dish sprayed with cooking spray
Top with enchilada sauce and remaining 1/2 cup shredded cheese.
Bake 15 to 20 min. or until heated through.