Main dishes

Baked Chicken Enchiladas

(26)

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photo by:kraft

A keeper

posted by

evelyn941

on 12/6/2012

time

prep:

15 min

total:

50 min

servings

total:

5 servings

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What You Need

1/2

cup PHILADELPHIA Santa Fe Blend Cooking Creme

can (28 oz.) crushed tomatoes

1-1/2

tsp. chili powder

1/2

tsp. ground cumin

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

whole wheat tortillas (6 inch)

Make It

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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evelyn941

posted:12/6/2012

A keeper

Shock_Famiy

posted:11/21/2012

My husband loved this and he's very picky about his "Mexican" foods. If your family likes an extra kick like mine does try Chipotle Chile powder instead of regular Chile really adds some heat.

Rosiecheex

posted:10/26/2012

This was good but very saucy. Next time I would not use the Santa Fe cooking creme because you couldn't even taste it, just use regular cream cheese and add more cumin and chili.

pamdevone

posted:10/19/2012

This was delicious.

msvelasco

posted:11/20/2011

I used Velveeta Mexican Cheese instead of the Philadelphia Cream because I am not a fan of the cream sauce. So good with chopped fresh jalepenos, tomatoes, and green onion on top. Everybody loved it!

Pathian

posted:11/15/2011

Made this for supper last night and it was a hit. I bought a store-cooked rotisserie chicken which saved a ton of time! I'd recommend putting a thin layer of sauce on the bottom of the pan. The bottom of the enchiladas got a little tough and chewy.

read2mch

posted:11/9/2011

Seriously, the BEST chicken enchiladas I have EVER eaten!!!! This has become a new favorite! THANK YOU PHILLY for inventing such a wonderful thing to cook with!

bettiehilliker

posted:10/31/2011

This has become a "go-to" recipe in my house! My very picky teenage son will actually ask for it. Super easy and tastes great.

katrina320

posted:10/1/2011

We loved this recipe! Lots of flavor & very filling. Will definately make this again.

morandamo

posted:9/30/2011

I mixed one can rotel and one can regular crushed tomatoes to add more flavor. I also made Spanish rice as a side dish.