Salsa into the kitchen for Green Chile and Chicken Tortilla! Melted cheese and TACO BELL® Verde Salsa make this Green Chile and Chicken Tortilla delicious.
What You Need
Original recipe yields 6 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7.5 oz.) TACO BELL® Verde Salsa
1-1/2 cups chopped cooked chicken
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
6 flour tortillas (8 inch)
1 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 400°F.
Mix cream cheese and salsa in medium bowl until blended. Stir in chicken and 1 cup shredded cheese.
Place 2 tortillas, in single layer on foil-covered baking sheet; spread evenly with half the cream cheese mixture. Top each with 1 of the remaining tortillas; spread with remaining cream cheese mixture. Cover with remaining tortillas; sprinkle with remaining shredded cheese.
Bake 8 to 10 min. or until golden brown. Sprinkle with cilantro. Cut into wedges.
Prepare using KRAFT Mexican Style Finely Shredded Taco Cheese.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* 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.