Mix tomato sauce, barbecue sauce and chili powder in medium bowl until blended. Reserve 1/2 cup sauce for later use. Add chicken, beans, 1 cup cheese and onions to remaining sauce; mix lightly.
Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese.
Bake 15 to 20 min. or until heated through. Top with remaining ingredients.
Kraft Kitchen Tips!
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
These delicious enchiladas can be assembled ahead of time. Refrigerate up to 24 hours before baking in 350ºF oven 25 to 30 min. or until heated through.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 5 g
Cholesterol 75 mg
Sodium 510 mg
Total carbohydrate 56 g
Dietary fibre 7 g
Sugars 13 g
Protein 32 g
6 servings, 2 enchiladas (361 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.