Baked Chicken Enchiladas

Baked Chicken Enchiladas

4

"Whole wheat tortillas are filled with chicken and black beans and topped with a creamy tomato sauce."

Ingredients

50 m servings 505 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1322 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Heat oven 375 degrees F.
  2. Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
  3. Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
  4. Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.

Footnotes

  • Kraft Kitchen Tips:
  • FAMILY FUN:
  • Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.
  • SUBSTITUTE:
  • Substitute canned kidney beans for the black beans.
  • SUBSTITUTE:
  • Prepare using KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA.
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Reviews

4
  1. 10 Ratings

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Easy, Fun and Delicious!

Husband says they were the best enchiladas he'd ever had. I used Rotel tomatoes and green chiles with cilantro and Kraft Cheese made with Philadelphia cream cheese. I was unable to find the Sa...

I used salsa instead of the tomatoes, gave it a nice little kick! Very yummy

Quite good. Hubby liked, kids didn't -- too much sauce. The enchilada filling was very good but the enchiladas were drowned by all the sauce. I had to substitute some ingredients. I didn't have...