1/2 pound skinless, boneless chicken
1 medium onion, chopped
2 cloves garlic, minced
1 3/4 cups mild salsa, divided
1 cup frozen corn
1 teaspoon ground cumin
340 g package Sargento Nachos & Tacos blend shredded cheese, divided
1 package large flour tortillas (8)

Preparation Instructions:

1. Cut chicken into 1/2 inch pieces. In large skillet, cook and stir chicken, onion and garlic in hot oil over medium heat 5 minutes.

2. Add 3/4 cup salsa, corn, and cumin. Cook and stir 3 to 5 minutes.

3. Remove from heat; stir in 2 cups cheese. Spoon about 1/3 cup mixture evenly down center of each tortilla; roll up and place seam side down in 13 x 9 inch baking pan. Spoon remaining salsa evenly over tortillas.

4. Cover with foil. Bake at 375 degrees for 20 to 25 minutes o until hot.