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Main dishes

Santa Fe Chicken Enchilada Stew

Santa Fe Chicken Enchilada Stew recipe
photo by:kraft
Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.
30 min
30 min
6 servings, 1 cup each
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What You Need

 corn tortillas (6 inch), cut into strips
tsp.  oil
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
cup  plus 2 Tbsp. milk, divided
Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
lb.  boneless skinless chicken breasts, cut into bite-size pieces
can  (15 oz.) black beans, rinsed
can  (11 oz.) corn with red and green bell peppers, drained
can  (14.5 oz.) diced tomatoes, drained
cup  chopped fresh cilantro

Make It

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE topped with tortilla strips and cilantro.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve this hearty stew with a tossed leafy green salad.
Special Extra
Serve with lime wedges to give the stew a little citrus kick.
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