Baked Chicken Enchiladas

Ingredients

• 15 oz black beans rinsed canned
• 28 oz canned tomatoes crushed canned
• 1.3 cups four cheese shredded with a touch of philadelphia, divided mexican style kraft
• 8 oz philadelphia cream cheese spread 
• 3 cups meat from a rotisserie chicken cooked chopped
• 2 Tbsp milk 
• 1 oz pkt. taco bellâ® taco seasoning mix 
• 12 6-inch tortillas whole wheat ()

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven 375F.
2. Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
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.
4. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining cream cheese mixture and shredded cheese.
5. Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.