1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1-1/4 cups KRAFT Shredded Cheddar Cheese, divided
1/4 cup chopped fresh cilantro
10 flour tortillas (8 inch)
2-1/2 cups frozen corn
HEAT oven to 350°F.
COOK and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro. Remove from heat.
SPREAD 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
BAKE 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.
SERVE chicken with corn.