- 5
0/5
(0 Votes)
Ingredients
- 1/2 cup Santa Fe Blend Cooking Creme
- 1 can (28oz) crushed tomatoes
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 can (15oz) black (or kidney) beans, rinsed
- 2 1/2 cups chopped cooked chicken
- 1 1/3 cups Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
- 10 whole wheat tortillas (6")
Preparation
Step 1
1. HEAT oven 375F. WHISK cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
2. 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" baking dish sprayed with cooking spray and a little sauce. Top with remaining bean mixture and shredded cheese.
3. BAKE 30-35 mins or until enchiladas are heated through and cheese is melted.