Baked Chicken Enchiladas

By

total time: 50 min
prep: 15 min
servings: 5 servings

nutritional information
per serving
Calories
590
Total fat
22 g
Saturated fat
8 g
Cholesterol
100 mg
Sodium
1050 mg
Carbohydrate
56 g
Dietary fiber
10 g
Sugars
10 g
Protein
42 g
Vitamin A
40 %DV
Vitamin C
25 %DV
Calcium
40 %DV
Iron
30 %DV

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  • 5

Ingredients

  • 1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
  • 1 can (28 oz.) crushed tomatoes
  • 1-1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 can (15 oz.) black beans, rinsed
  • 2-1/2 cups chopped cooked chicken
  • 1-1/3 cups KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
  • 10 whole wheat tortillas (6 inch)
  • Side: chips and salsa

Preparation

Step 1

HEAT oven 375°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.


Kraft Kitchens Tips
Family Fun
Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.
Substitute
Substitute canned kidney beans for the black beans.
Substitute
Prepare using KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA.

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