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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cafeauj

posted:3/30/2011

I made this recipe with diced tomatoes with green chilies and added the chicken mixture with a slotted spoon to drain excess juices.I served it with steamed white rice and the taste was excellent!I will bake it 5-10 minutes longer next time so it is good and hot!

shutterspeed25

posted:3/28/2011

everyone loved it, even my picky eaters!

Miss Kitty

posted:3/25/2011

I wanted to add that it's not enough cooking time to come out piping hot so I'd leave in the oven a little longer.

a cook

posted:3/23/2011

Geez I didn't agree with anyone rating this recipe. I didn't like it at all. Smelled good while baking but couldn't taste the individual ingredients? Maybe the cheese masked the different flavors and I didn't like the cheese either...I am a born/bread WI cheesehead. Also the flour tortillas were a soggy mess.

MeganStines

posted:3/23/2011

This is fantastic!!! Will for sure fix again!

JessicaMcGraw38

posted:3/22/2011

Easy to make, very bland.

mrmckenzie

posted:3/22/2011

I followed the directions for this recipe but found that 25 minutes was not nearly enough time to heat it through. It was cold in some spots and was too creamy.

KrisP25

posted:3/21/2011

This recipe was so good! I did make a few alterations by adding peppers, garlic and onions to the bean and tomato mixture. I also added cheese between each layer or tortillas. I also didn't have a a pie dish so I used my smaller Rachael Ray Bubble & Brown dish and it worked perfectly! Yum-O!!

mcclr3h

posted:3/20/2011

As a newly diagnosed diabetic, I thought my food choices were going to be extremely limited. This recipe only had 370 calories and 26 grams of carbohydrates per serving. I bought enough ingredients today to make again. The whole family loved it and didn't even realize they were eating something that was good for them!!!

spunky1220

posted:3/18/2011

This recipe is simple and absolutely delicious!!!