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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cmb069

posted:4/29/2011

Delicious!!!

kfoodjody

posted:4/21/2011

My family loved this. It had fantastic flavor. Only change I made was to cook cubed chicken in oven-safe deep skillet first, then remove chicken and create the layers in said skillet. That way, I could put directly into oven, making this a true one-pot dish. Definitely making again.

catskillmom

posted:4/20/2011

This was so delicious. My whole family loved it. It was so easy to make too.

batp4ou

posted:4/19/2011

Great recipe! I used rotel instead of regular diced tomatoes as well, and I'm not a fan of onions, so deleted those. Cooked it for 10 min longer per other suggestions, with the 5 min uncovered. On the dinner plate, I added a little sour cream with black olives on top. Very good!! Also had tortilla chips on the side to pick up left over filling. Will definately make again!!

a cook

posted:4/13/2011

We really liked this casserole! This is a great mix of flavors and actually tasted better the 2nd night. I used corn tortillas instead of flour tortillas, and I think I might try using Ro-Tel tomatoes next time instead of the regular diced tomatoes to give it a little extra "kick." My husband and son really liked this recipe as well. I will definitely be making this one again!

walgroat

posted:4/10/2011

My husband loved this recipe, said I could make anytime! Agree with cooking time: added 10 min. to bake time and 5 min. to uncover time for cheese. I didn't have some ingredients: used 9" tortillas instead of 6", Hunt's Fire Roasted diced tomatoes, saute'ed onions instead of green and Colby Jack cheese. Love, love,love this recipe!!! Very good as leftovers too.

Marciaoakley

posted:4/8/2011

This was good the first night, but for leftovers, not so good as the tortillas turned soggy. I like the filling and would use Rotel the next time and maybe just use it in warmed tortillas, not as a casserole.

a cook

posted:4/7/2011

Yum!!

Shelley67

posted:4/4/2011

I loved this recipe. It was so simple to make and tasted really good. The only deviation I made was I added a can of rotel tomatoes instead of the unsalted ones it called for. We like ours spicy and the rotel really added alot of flavor. I also baked it about 35 mins. instead of the 25.

Fattypot

posted:3/31/2011

This is a wonderful casserole. My family loved it. Next time I prepare will serve sour cream and sliced avocados on the side. Hope if you read this review, you will give it a try. The cooking creme adds wonderful flavor!