BAKED CHICKEN ENCHILADAS

By bjnelson55

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)

Details

Servings 5

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 FunSet out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.

Substitute canned kidney beans for the black beans.

SubstitutePrepare using KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA.

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