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Creamy Chicken Tortilla Bake

photo by:kraft
With just 40 minutes and 7 other ingredients, your leftover chicken breasts can star in this creamy, cheesy tortilla bake.
time
prep:
15 min
total:
40 min
servings
total:
6 servings

What You Need

3
cups  shredded cooked chicken breasts
1
can  (15 oz.) black beans, rinsed
1
can  (15 oz.) no-salt-added diced tomatoes and green chiles, drained
1/4
cup  chopped red onions
1
tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3
 flour tortillas (6 inch)
3/4
cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1/4
cup  chopped fresh cilantro

Make It

HEAT oven to 375ºF.

COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

SPREAD 1/3 of the chicken mixture onto bottom of 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 25 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad to round out the meal.
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