Santa Fe Chicken Casserole

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:3/17/2011

This was delicious! I cooked my chicken with finely diced yellow onion and green pepper, a little minced garlic, and some taco seasoning for extra flavor. I also used 8 inch tortillas since I used a 9 inch pie pan. This was absolutely divine! Even my picky husband loved it!

lynx

posted:3/16/2011

The best thing I've made in a long time and just as good the next day!

lgreise

posted:3/15/2011

The Santa Fe Chicken was absolutely outstanding. I changed a few things , like using salsa intsead of tomatoes and adding a can of corn. Some of my guests said that would make a great dip, with corn chips on the side.

a cook

posted:3/13/2011

Yummmm! A new favorite at our house. Reminded my guys of the Southwestern Eggrolls we get at one of our favorite restaurants.

barbaradell

posted:3/12/2011

this was delicious. i added black olives to the mix and sauteed the onions first with the chicken. i used 8" tortillas because the 6" ones looked too small and it came out great. my boyfriend loved it and asked me to make it again soon.

MBurnett03

posted:3/9/2011

Fabulous!! Substituted hot spicy salsa for the diced tomatoes. This will be great for potluck. Easy and great cold for lunch the next day. Yum-O

firsttastewalker

posted:3/9/2011

easy and delicious...simply as that

AshleyDollar

posted:3/9/2011

This recipe was super easy and turned out fantastic! My husband raved about it and he is not even a Mexican food fan but said that this receipe was a "keeper". I, too, substituted the diced tomatoes for Rotel and along the new cooking cream, it had plenty of flavor. I will definitley be making this again soon!

AuntNane

posted:3/8/2011

I didn't have chicken, so browned hamburger and put that in...WOW! The new Santa Fe cooking creme is AWESOME!!!

Jennyk0805

posted:3/8/2011

This was so simple to make. I made it with Mexican rice and added a side of lowfat sour cream and corn chips. Since it is a "Santa Fe" casserole, nothing would make it better than adding authentic New Mexico green chiles! We will definitely be having this again.