- 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
- Heat oven 375 degrees 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 sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
- Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.