A cheesy chicken mixture is rolled up in whole wheat tortillas and topped with still more cheese in this easy-to-make baked enchilada dish.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) black beans, rinsed
3 cups chopped cooked chicken
1-1/3 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
12 whole wheat tortilla s (6 inch)
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Let's Make It
Heat oven 375°F.
Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture. Spoon 1/4 cup down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining cream cheese mixture and shredded cheese.
Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
Set out bowls of chopped lettuce, fresh tomatoes and avocados so everyone can help themselves to their favorite toppings.
Substitute canned kidney beans for the black beans.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.