Prep
0-15 mins
Cook
35 MIN
Calories
560
Ingredients
1 tub
(8 oz.) PHILADELPHIA Cream Cheese Spread
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 tortillas (6 inch)
Instructions
Step 1
Heat oven 375°F.
Step 2
Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
Step 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.
Step 4
Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.