Easy Chicken Enchiladas - cooking recipe

Ingredients

1/2 c. Miracle Whip or Miracle Whip light dressing
1 tsp. ground cumin
1/4 tsp. ground red pepper
2 c. chopped, cooked leftover Mexican Chicken
1 Tbsp. chopped cilantro (optional)
6 flour tortillas (6-inch)
1 (12 oz.) jar chunky salsa
1 c. (4 oz.) Kraft natural Monterey Jack cheese, shredded

Preparation

Heat oven to 350\u00b0.
Mix dressing, cumin and red pepper.
Stir in chicken. Spoon 1/3 cup of the chicken mixture into each tortilla; roll up.
Place, seam side down, in 12 x 8-inch baking dish. Pour salsa over filled tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with cilantro. Serve over hot cooked rice with chopped red peppers, if desired.
Makes 4 servings.