Baked Chicken Enchiladas

Prep: 15 min Total Time: 50 min Servings: 6 servings

• 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 Mozzarella & Cheddar Cheeses, divided
• 10 whole wheat tortillas (6 inch)

Directions
1. Heat oven 375°F.
2. Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
3. 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.
4. Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.

Verdict
This is a family favorite, even A gobbled up the beans. I served it with salad...which is my go to side when I have no idea what to serve. I’d love to have a easy and yummy bean and/or rice recipe to serve with this, got one?

Original: http://www.kraftrecipes.com/recipes/baked-chicken-enchiladas-125459.aspx