Cooking Blog 3

Chicken Enchiladas

2 cups chopped cooked chicken or turkey

1 green bell pepper, chopped

4 oz (1/2 of 8 oz pkg) PHILADELPHIA Cream Cheese, cubed

1/2 cup TACO BELL HOME ORIGINALS Thick ‘N Chucky Salsa, divided


1/4 lb (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes

1 Tbsp milk

PREHEAT oven to 350 degrees F. Mix chicken, green bell pepper, cream cheese and 1/4 cup of the salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.

SPOON 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased  13 x 9 inch baking dish. Place VELVEETA in small saucepan. Add milk; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover in foil.

BAKE 20 min. or until heated through. Top with remaining 1/4 cup salsa.

Easy Italian Pasta Bake

1 lb. extra lean ground beef

3 cups whole wheat penne pasta, cooked, drained

1 jar [26 oz.] spaghetti sauce

1/3 cup KRAFT Grated Parmesan Cheese, divided

1 1/2 cups KRAFT 2% Milked Shredded Mozzarella Cheese

HEAT oven to 375 degrees F. Brown meat in large skillet; drain. Stir in pasta, sauce and 1/2 the Parmesan Cheese.

SPOON into 13 x 9 inch baking dish; top  with remaining cheeses.

BAKE 20 min or until heated through.

Happy cooking!


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