Baked Chicken Enchiladas2 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
Original recipe yields 5 servings
- 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.
Amount Per Serving (5 total)
- 548 cal
- 17.8 g
- 69.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Easy, Fun and Delicious!..." See more"
"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!"
Creamy Chicken Florentine
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