Categories: Mexican
Ingredients
- 1/2 cup Philadelphia Santa Fe Blend Cooking Creme
- 1 can (28 ounce) crushed tomatoes
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can (15 ounce) black beans, rinsed
- 2 1/2 cups cooked chopped chicken
- 1 1/3 cups Kraft pizza shredded cheese, divided
- 10 6 inch tortillas
Directions
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Heat oven to 375 degrees
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Whisk cooking cream and 1/2 cup tomatoes in a medium bowl until well blended.
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Stir in remaining tomatoes, chili powder, cumin and beans
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Combine chicken, 3/4 cup bean mixture, 1/3 cup shredded cheese
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Spoon 1/3 cup chicken mixture into each tortilla, roll up and place seam side down in 13 × 9 inch baking dish sprayed with cooking spray.
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Top with remaining bean mixture and shredded cheese.
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Bake 30-35 minutes or until enchiladas are heated through and cheese is melted.