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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a cook

posted:3/5/2011

This was great. My pickiest eater ate it all, even the beans! I may make it again next week for a potluck.

a cook

posted:3/3/2011

This recipe was super easy and had lots of FLAVOR! My husband and sister loved it. I definitely recommend this recipe.

chunkiechipmunk

posted:3/2/2011

Lots of flavor. Nice and cheesy. Mmmm. Man pleasing. Able to be spicy to your individual tastes. Thats an all around recipe! It was quick to through togeather,versetile enough to through in a few extras like fresh chopped green and red peppers for some color and crunch. Some black olives for some color contrast and visual interest. It was as good cold as it was hot. Whats not to like! Chubychipmunk

schuhmann

posted:3/2/2011

I really enjoyed this dish. I added diced jalapenos. I didn't know if I was going to like the Philly cooking cream, but it was great. Definitely will cook this dish again! Next time I may add some black olives.

mistyguest

posted:3/2/2011

I read the reviews yesterday before making mine, instead of diced tomatoes I used Rotel tomatoes with green chiles, it was fanastic. I've found many recipes online and usually they are good but this is probably one of my favorites. Would recommend!!

vkathleen

posted:3/1/2011

After reading the other comments, sounded like a keeper but like it needed some spicing up. Rather than dice chili's or add spices, I simply substituted the canned tomatoes with salsa which kept the recipe Kraft simple still. We will definitely eat this again soon.

vickioski

posted:2/23/2011

I changed a few things and it turned out excellent! I used ground chicken thigh meat instead of shredded chicken which I seasoned with taco seasoning when I fried the meat. I also added some chopped jalapeno peppers and frozen corn too. I also used 2 cups of shredded cheese. This recipe is a keeper. I may try with corn tortillas next time.

a cook

posted:2/13/2011

I thought this recipe was very good. However, I did do a little adjusting to the recipe. I added some diced jalapeno peppers and also added some fajita seasoning mix to the chicken, black bean, tomato and onion mixture. I also didn't have green onions, so I used regular onions (only about a tablespoon or 2). I also topped with a little sour cream before serving. I will definately be making this again!

rhondakc