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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kenshan1

posted:1/25/2012

Loved it but couldn't find the Santa Fe Blending cream at my Winco. They had the Italian & Original so I got the Original. We just put our favorite salsa on it. Even my 7yr daughter loved it once I told her all that was in it. Added olives to it.

a cook

posted:1/24/2012

I liked it with a couple of changes that I made. I also used Rotel in place of plain tomatoes and replaced the can of black beans that I don't like with a can of vegetarian refried beans.

a cook

posted:12/10/2011

This is AWESOME! My whole family loves this! Not everyone likes black beans so I serve them on the side. I also top with shredded lettuce and sour cream. Soooo Good!

karenlouscott

posted:12/8/2011

My family loved this. It was easy, and you can make it healthier with low carb tortillas and reduced fat cheese blends. It is easily changed to suit spice likes/dislikes. Will definitely make again and again!

regandg

posted:12/1/2011

This was easy to make and pretty good. I agree with one of the other reviewers that it was a tad "mushy" but I will just modify quantity of cream next time. I also substituted by using Rotel and i omitted the black beans. I will make it again , thanks!

justjayci27

posted:11/30/2011

This recipe was awesome! I made some substitutions though since my town is very small and doesn't sell much variety here. I boiled the chicken with onion, fresh garlic and cumin then instead of just tomatoes I used Rotel. I couldn't find the Santa Fe Cooking Creme so I just used the Original Cooking Creme. After everything was cooked I added black olives to the top of casserole.

SandyRodriguez

posted:11/29/2011

I made it last night just as it says! We loved it!

lazagna05

posted:10/25/2011

First time I've used the Philly cooking cream and this recipe was YUMMY. I used all shredded sharp cheddar because that's what was on hand. Also had some cooked chicken thighs with the brest meat. We all loved it and it was easy to prep!

daddysgirl0721

posted:10/19/2011

Delish! This was fabulous!

cma444

posted:10/7/2011

Super tasty! I used the medium size (soft taco) tortillas instead of the small size (6 inch).