Kraft Kitchens' Fiesta Chicken Enchiladas

1 bottle Kraft Sun-Dried Tomato Vinaigrette dressing
8 small boneless, skinless chicken breasts
1 small onion, finely chopped
1 clove garlic, minced
1 cup Taco Bell Thick & Chunky Salsa, divided
4 oz. Cream cheese, cubed
1 Tbsp. Chopped cilantro
1 4-oz. can diced green chilies; drained (optional)
1 tsp. Ground cumin
1 cup shredded Cheddar-Jack cheese, divided
8 flour tortillas

Marinate chicken and grill on BBQ or bake in oven. Save 4 breasts for later use. (We usually eat 4 for dinner one night and save the remaining 4 to make this the next night as suggested on the Kraft Kitchens website.) Shred chicken with 2 forks or cut into cubes. Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, ¼ cup salsa, cream cheese, cilantro, chilies and cumin; mix well. Cook until heated through, stirring occasionally. Add ½ 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 a 13x9 baking dish sprayed with cooking spray; top with remaining ¾ cup salsa and remaining ½ cup shredded cheese. Bake 15-20 minutes or until heated through.

Submitted by Angenette Imbler