Baked Chicken Enchiladas Recipe
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)
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 5 servings | |
| Calories 656 | |
| Calories from Fat 137 | 21% |
| Total Fat 15.26g | 19% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 674mg | 28% |
| Potassium 2102mg | 60% |
| Total Carbs 93.93g | 25% |
| Dietary Fiber 19.7g | 66% |
| Sugars 2.93g | 2% |
| Protein 40.18g | 64% |
