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
8 TACO BELL HOME ORIGINALS Flour Tortillas
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.