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Baked Chicken Enchiladas
Baked Chicken Enchiladas

Baked Chicken Enchiladas

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
Roll a cheesy chicken mixture up in whole wheat tortillas in this Baked Chicken Enchiladas recipe. Top this delicious recipe with still more cheese in this easy-to-make baked chicken enchiladas dish.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. milk
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) black beans, rinsed
3 cups chopped cooked chicken
12 whole wheat tortillas (6 inch)
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TACO BELL (5/13)

Let's Make It
1
Heat oven 375°F.
2
Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
3
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.
4
Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
Kitchen Tips
Tip 1
Family Fun
Set out bowls of chopped lettuce, fresh tomatoes and avocados so everyone can help themselves to their favorite toppings.
Tip 2
Substitute
Substitute canned kidney beans for the black beans.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 32g
41%
Saturated Fat 15g
75%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 1580mg
69%
Total Carbohydrates 46g
17%
Dietary Fiber 8g
29%
Sugars 10g
20%
Protein 30g
60%
Vitamin A
15%
Vitamin C
15%
Calcium
15%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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