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Santa Fe Chicken Casserole

Santa Fe Chicken Casserole recipe
photo by:kraft
Here's one casserole layered with the many flavors of Santa Fe: shredded chicken, black beans, tortillas and plenty of melted cheese.
time
prep:
20 min
total:
40 min
servings
total:
6 servings
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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.
posted:
4/7/2011
Yum!!
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.
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!
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!
posted:
3/28/2011
everyone loved it, even my picky eaters!
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.
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.
posted:
3/23/2011
This is fantastic!!! Will for sure fix again!
posted:
3/22/2011
Easy to make, very bland.
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