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Baked Chicken Enchiladas

Baked Chicken Enchiladas

  • Prep

    15 m
  • Ready In

    50 m
PHILADELPHIA(R) Cooking Creme

PHILADELPHIA® Cooking Creme

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Danamax
19

Danamax

1/8/2013

Easy, Fun and Delicious!

Carter
11

Carter

2/19/2013

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 Santa Fe Philadelphia Cooking Cream, so, I substituted Salsa Cream Cheese instead. DELISH! Definitely a re-make!

winslowsAFwife
0

winslowsAFwife

1/13/2014

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

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