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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.
time
prep:
30 min
total:
30 min
servings
total:
6 servings, 1 cup each
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What You Need

4
 corn tortillas (6 inch), cut into strips
1
tsp.  oil
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1
cup  plus 2 Tbsp. milk, divided
2
Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
can  (15 oz.) black beans, rinsed
1
can  (11 oz.) corn with red and green bell peppers, drained
1
can  (14.5 oz.) diced tomatoes, drained
1/4
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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