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Baked Chicken Enchiladas

Baked Chicken Enchiladas recipe
photo by:kraft
My family loves this recipe and they request it over and over.
posted by
mississippigirl255
on 4/6/2014
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
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)

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.
K:60468v1:125459
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