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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CLMeeker

posted:2/14/2013

Have made this several times and each time it was a hit. Have given the receipe to many. Only problem is since moving to Florida can't find Santa Fe cooking creme. I used another kind and added some taco seasing.

roehrig13

posted:2/12/2013

It was delicious. All three kids liked it. Great as leftovers too. Very quick to put together.

Nietos1

posted:1/29/2013

Love this! Made some changes. Instead of tortillas I used mild green chiles (whole no seeds) and reduced fat Mexican shredded cheese. The flavor was amazing. The chiles gave it a great taste.

daisygirl1956

posted:1/26/2013

Have made this 2 times and I had to lie and tell my Granddaughter I lost the recipe. Big hit.

a cook

posted:1/25/2013

This is my family's new favorite dish. SO easy to make--make ahead and pop into oven later. Delicious!

andreafrance

posted:1/8/2013

I have made this recipe twice and I love it. I did add the second time I made it, one small can green chili diced (4oz can) and 1/4 cup cilantro chopped. My husband loves this dish. This is one of our favorites.

a cook

posted:11/14/2012

This recipe was so easy to make and so tasty.I followed the directions but next time I will add corn and some heat. It is definitely a keeper

AZMI

posted:11/8/2012

My husband and I liked this recipe very much. When he says we should have this again, I know it is good. The tomatoes I bought were diced with green chili's and used red beans, my husband prefers, instead of black beans. I also served it with a medium salsa. I couldn't get the Sante Fe Blend anywhere in our area but used the garlic and added taco seasoning, cumin and chili powder to it.

linet3572

posted:11/6/2012

This was delicious. Will definitely make this again.

CherylProulx

posted:11/4/2012

Came out great. But I did folllow many suggestions to cook it longer. I waited until the tell tale signs of bubbling around the edges to know a casserole is cooked throughly - nearly doubling the cooking time stated in the recipe. I could see many of your favorite ingredients working in this.