Santa Fe Chicken Casserole

photo by:kraft

Layers of tortillas, melty cheese and chicken combine with Santa Fe-inspired cooking creme, sending your taste buds on a quick trip down Route 66.

time

prep:

20 min

total:

40 min

servings

total:

6 servings

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What You Need

cups shredded cooked chicken breasts

can (15 oz.) black beans, rinsed

can (14.5 oz.) no-salt-added diced tomatoes, drained

green onions, sliced

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

flour tortillas (6 inch)

3/4

cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Make It

HEAT oven to 375ºF.

COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

BAKE 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

Kraft Kitchens Tips

Special Extra

Garnish with 1/4 cup chopped fresh cilantro just before serving.

Serving Suggestion

Serve with a crisp mixed green salad to round out the meal.

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GINANGINO

posted:9/23/2011

AWESOME!!!! Made a few changes after reading the previous ratings. I used Rotel in place of the tomatoes and I boiled my chicken breasts with white onion, garlic, chicken stock, cumin and smoked paprika. WOW....it turned out great even my picky kids ate it. Definately a do-over!

grandma kae

posted:9/22/2011

a dash of chili pdr. made this special.

swimeshark

posted:8/30/2011

I made this recipe using canned chicken, which may have been some of the reduction in quality. It kind of ended up mushy combining the canned tomatoes and cooking creme... just didn't really like the texture. I would say going the route of just cooking the creme and chicken and beans and making a wrap with that and some fresh tomatoes and cheese added at the end. Otherwise the moisture really just makes the tortillas soggy.

a cook

posted:8/14/2011

The rare dish that the whole family liked! I used tomatoes with chilis and corn tortillas instead of flour.

heatherlockhart

posted:6/28/2011

Simple and affordable! I used one can of Rotel in place of the tomatoes and also added 10-15 minutes to the baking time. I made two of them because I wasn't sure if one would be enough for our family of 2 adults and 3 kids ages 8 and under. One was definitely enough! This is very filling. Eating leftovers today for lunch and it's still delicious the next day! I wonder how well this would freeze...anyone tried freezing it?

a cook

posted:6/20/2011

Super easy and DELICIOUS

prodave

posted:6/7/2011

It was very easy to make and it tasted wonderful!! My husband was skeptical but loved it as well. I used diced tomatoes that had green chilis in them as well to spice it up a bit. :)

a cook

posted:6/2/2011

I used salsa in place of the tomatoes and onions and it was delicious! I also used a casserole dish rather than a pie plate.

a cook

posted:5/17/2011

Great recipe! I made this last night for dinner and my husband loved it. I used Rotel tomatoes with chiles to give it a little more heat.

kani67

posted:5/9/2011

The 6 inch tortillas are too small for the 9 inch pie plate. I would recommend buying bigger tortillas. I had 2 " chicken mix sticking out from either side of the tortilla. This was otherwise a tasty recipe.