Simple Yet Delicious Chicken Enchiladas – Recipe
This weekend I had the task of cleaning the house from top to bottom, getting ready for family to come and stay over the Christmas weekend. Well, I was cleaning my so-called “junk drawer” in my kitchen and I came across a few recipes that friends have given me. My friends and family are always giving me recipes trying to encourage me to cook. For some reason it bothers them that a grown woman doesn’t cook, or even want to cook. LOL! Well I guess I’ll humor them and give this recipe a go. So how about Chicken Enchiladas for supper tonight? I may have the leftovers in Amy’s lunchbox tomorrow!What You Need
1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
1 can (28 oz.) crushed tomatoes
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2-1/2 cups chopped cooked chicken
1-1/3 cups Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
10 whole wheat tortillas (6 inch)
HEAT oven 375°F.
WHISK cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
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 13×9-inch baking dish(or if you’re like me, any dish you can find) sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
BAKE 30 to 35 min. or until enchiladas are heated through.
Yummy! I should clean the house more often.