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

1. Heat oven to 375 degrees

2. Whisk cooking cream and 1/2 cup tomatoes in a medium bowl until well blended.

3. Stir in remaining tomatoes, chili powder, cumin and beans

4. Combine chicken, 3/4 cup bean mixture, 1/3 cup shredded cheese

5. 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.

6. Top with remaining bean mixture and shredded cheese.

7. Bake 30-35 minutes or until enchiladas are heated through and cheese is melted.

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