Rolled Chicken Tacos with Baked Mac & Cheese Balls

Rolled Chicken Tacos with Baked Mac & Cheese Balls
14 servings


Ingredients Weights Measures
Mac & Cheese Balls
KRAFT Frozen Macaroni & Cheese Dinners, thawed 3.5 lb. 1-3/4 qt.
cauliflower florets, baked, pureed 1.75 lb. 3-1/2 cups
tofu, small dice 14 oz. 7/8 cup
eggs, beaten 28 fl oz 14 each
panko bread crumbs - 4-1/2 cups
DI GIORNO Shredded Asiago Cheese 3 oz. 7/8 cup
Chicken Tacos
PHILADELPHIA Original Cream Cheese, softened - 1/2 cup + 2 Tbsp.
sweet potatoes, baked, peeled and pureed 14 oz. 7/8 cup
whole wheat tortillas (8 inch) - 14 each
boneless skinless chicken breasts, baked, thinly sliced 2 lb. + 10 oz. -
KRAFT Original Barbecue Sauce 14 fl oz 1-3/4 cups


MAC & Cheese Balls: Combine macaroni and cheese, cauliflower and tofu. Shape into 42 balls (or into 3 balls for trial recipe), using about 1/4 cup for each. Freeze until slightly firm.

MIX bread crumbs and shredded cheese. Roll each mac and cheese ball in egg, then in crumb mixture until evenly coated. Place in single layer in sheet pans. Bake in 350ºF standard oven 10 to 12 min. or until heated through.

CHICKEN Tacos: Mix cream cheese and potatoes; spread onto tortillas. Top with chicken; roll tortilla up tightly. Place, seam-sides down, in sheet pans. Bake in 350ºF standard oven 8 min. or until heated through.

FOR each serving: Cut 1 Chicken Taco in half; place on serving plate. Add 3 Mac & Cheese Balls. Serve with 2 Tbsp. (1 oz.) barbecue sauce.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese.
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Nutritional Information

Nutrition Information

Total fat
 25 g
Saturated fat
 8 g
 295 mg
 1460 mg
 87 g
Dietary fiber
 5 g
 22 g
 53 g
Vitamin A
 100 %DV
Vitamin C
 50 %DV
 40 %DV
 35 %DV