Baked Chicken Enchiladas

By JanetLynn198

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")

Details

Servings 5
Adapted from KraftFoods.com

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.