Stuffed with all the Tex-Mex flavors you love, these tasty tortilla pockets are quick to make and guaranteed to please.
What You Need
Original recipe yields 6 servings
2 Tbsp. oil, divided
1/2 lb. boneless skinless chicken breast s, 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
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Let's Make It
Heat oven to 400ºF.
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.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Italian Tortilla Pockets
Omit beans. Prepare as directed, using KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, and substituting pasta sauce for the salsa, chopped green peppers for the corn, chopped fresh parsley for the cilantro, and Italian seasoning for the cumin.
Prepare using drained canned corn.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.