Baked Chicken Enchiladas

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Servings: 5
  • Rating:

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 Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
  • 10 whole wheat tortillas (6 inch)

Directions

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.