Post by Kris on May 31, 2011 14:04:29 GMT -5
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 Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
10 whole wheat tortillas (6 inch)
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.
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 Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
10 whole wheat tortillas (6 inch)
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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