1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
1 (28 ounce) can crushed tomatoes
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
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
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 13×9-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.
2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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