Baked Chicken Enchiladas Recipe - Allrecipes.com
Baked Chicken Enchiladas Recipe
  • READY IN 50 mins

Baked Chicken Enchiladas

Recipe by  

"Whole wheat tortillas are filled with chicken and black beans and topped with a creamy tomato sauce."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    50 mins

Directions

  1. Heat oven 375 degrees 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.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchen Tips:
  • FAMILY FUN:
  • Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.
  • SUBSTITUTE:
  • Substitute canned kidney beans for the black beans.
  • SUBSTITUTE:
  • Prepare using KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA.
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Reviews More Reviews

Jan 08, 2013

Easy, Fun and Delicious!

 
Feb 19, 2013

Husband says they were the best enchiladas he'd ever had. I used Rotel tomatoes and green chiles with cilantro and Kraft Cheese made with Philadelphia cream cheese. I was unable to find the Santa Fe Philadelphia Cooking Cream, so, I substituted Salsa Cream Cheese instead. DELISH! Definitely a re-make!

 
Jan 13, 2014

I used salsa instead of the tomatoes, gave it a nice little kick! Very yummy

 
Nov 05, 2013

Quite good. Hubby liked, kids didn't -- too much sauce. The enchilada filling was very good but the enchiladas were drowned by all the sauce. I had to substitute some ingredients. I didn't have Santa Fe cooking creme so I subbed 1/2 cup cream cheese plus 1/3 cup chicken broth plus 1 tbsp taco seasoning. Also didn't have crushed tomatoes so I used the food processor to roughly puree a 28 oz can of stewed tomatoes. The recipe needs a lot more spice; I hardly tasted it at all. If I make it again, I will double the chili powder and cumin, halve the sauce, and reduce the cream cheese/cooking creme even more.

 

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Nutrition

  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 12.9 g
  • 52%
  • Protein
  • 41 g
  • 82%
  • Sodium
  • 1337 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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