Baked Chicken Enchiladas

1. 1

   Heat oven 375F.

2. 2

   Mix cream cheese spread, seasoning mix and milk in medium bowl until blended.

3. 3

   Stir in tomatoes and beans.

4. 4

   Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture.

5. 5

   Spoon 1/4 cup down center of each tortilla; roll up.

6. 6

   Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.

7. 7

   Top with remaining cream cheese mixture and shredded cheese.

8. 8

   Bake 30 to 35 min.

9. 9

   or until enchiladas are heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.