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Categories:
oil boneless skinless chicken breasts Four-Cheese taco frozen corn fresh cilantro ground cumin flour tortillas beans egg
Viewed: 3 - Published at: 2 years agoIngredients
- 2 Tbsp. oil, divided
- 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 1/2 cup TACO BELL Thick & Chunky Medium Salsa
- 1/2 cup frozen corn
- 2 Tbsp. chopped fresh cilantro
- 1/4 tsp. ground cumin
- 6 flour tortillas (8 inch)
- 3/4 cup canned TACO BELL Refried Beans
- 1 egg, beaten
Method
- Heat oven to 400 degrees F.
- Heat 1 Tbsp.
- oil in large skillet.
- Add chicken; cook and stir 4 min.
- or until done.
- Remove from heat.
- Stir in cheese, salsa, corn, cilantro and cumin.
- Spread tortillas with beans.
- Spoon chicken mixture down centers of tortillas.
- Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet.
- Brush top edge with egg; press onto packet to seal.
- Place, seam-sides down, on baking sheet; brush with remaining oil.
- Bake 20 min.
- or until golden brown.
