Baked Chicken Enchiladas

2 Reviews

Prep: 15 min
Ready In: 50 min

“Whole wheat tortillas are filled with chicken and black beans and topped with a creamy tomato sauce.” - by PHILADELPHIA® Cooking Creme

Ingredients

1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
1 (28 ounce) can crushed tomatoes
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed
2 1/2 cups chopped cooked chicken
1 1/3 cups KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
10 (6 inch) whole wheat tortillas

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Metric US

Original recipe yields 5 servings

Directions

Heat oven 375 degrees F.
Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
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.
Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.

Nutrition

Amount Per Serving (5 total)

Calories
548 cal
27%

Fat
17.8 g
27%

Carbs
69.1 g
22%

Based on a 2,000 calorie diet

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Reviews (2)

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Danamax

Jan. 8, 2013

"Easy, Fun and Delicious!..." See more"

Carter

Feb. 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..." See more Philadelphia Cooking Cream, so, I substituted Salsa Cream Cheese instead. DELISH! Definitely a re-make!"

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