"Whole wheat tortillas are filled with chicken and black beans and topped with a creamy tomato sauce." — PHILADELPHIA® Cooking Creme
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PHILADELPHIA Santa Fe Blend Cooking Creme
1 (28 ounce) can
1 1/2 teaspoons
1 (15 ounce) can
black beans, rinsed
2 1/2 cups
chopped cooked chicken
1 1/3 cups
KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
10 (6 inch)
whole wheat tortillas
Easy, Fun and Delicious!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Enchiladas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 160
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