Baked Chicken Enchiladas

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkt. (1 oz.) TACO BELL Taco Seasoning Mix
• 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)

1. Heat oven 375F.
2. Mix cream cheese spread, seasoning mix and milk in medium bowl until blended.
3. Stir in tomatoes and beans.
4. Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture.
5. Spoon 1/4 cup down center of each tortilla; roll up.
6. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
7. Top with remaining cream cheese mixture and shredded cheese.
8. Bake 30 to 35 min.
9. or until enchiladas are heated through and cheese is melted.

philadelphia cream cheese, taco, milk, tomatoes, black beans, chicken, four cheese, whole wheat tortillas

Taken from www.kraftrecipes.com/recipes/baked-chicken-enchiladas-125459.aspx (may not work)