Comida Kraft
Recipe Box

Santa Fe Chicken Enchilada Stew

Prep Time
30
min.
Total Time
30
min.
Servings

6 servings, 1 cup each

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 360
Total fat 14g
Saturated fat 7g
Cholesterol 75mg
Sodium 620mg
Carbohydrate 34g
Dietary fiber 7g
Sugars 4g
Protein 27g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Really only one word is needed to describe this recipe: YUM! Really only one word is needed to describe this recipe: YUM! I changed it up a little though since I couldn't find the Sante Fe Cooking Creme and used the Italian Herb instead. It tasted fine though and was a huge hit with the family (my husband plus three kids: ages 6, 8, & 10), however the next time I make it, YES there will be a repeat of this recipe, I will try to find the Original Cooking Creme to make it with. Oh also, I seasoned the chicken prior to cooking it just to add a little extra oomph! Definitely would recommend this recipe to anyone looking to add a festive addition to your family night meals!
Date published: 2013-01-07
Rated 5 out of 5 by from Delicious - I used rotel instead of plain tomatoes and chips instead of the tortilla strips. Delicious - I used rotel instead of plain tomatoes and chips instead of the tortilla strips. I also added a little cumin & Mexene seasoning. Overall, very hearty, slightly spicy and yummy on a cold night! Will definitely make it again.
Date published: 2012-01-03
Rated 5 out of 5 by from We LOVED this recipe. We LOVED this recipe. I changed it up a bit. Sauted onion and green pepper, then added the cream, 1 can of chicken broth, cooked chicken, corn, black beans and canned diced tomatoes. We made cheese quesadillas and dipped it in the soup like grilled cheese. We will make this again for sure. YUM!!
Date published: 2012-01-14
Rated 5 out of 5 by from YUM! YUM! Didn't have the cooking creme at the store the second time I made it so I used Neufchatel cheese and a can of red enchilada sauce instead and it was even better than the first time. The creme made it a little sweeter.
Date published: 2011-12-04
Rated 5 out of 5 by from This was awesome, I wish I would have doubled the recipe for more leftovers. This was awesome, I wish I would have doubled the recipe for more leftovers. I will be making again.
Date published: 2012-11-13
Rated 4 out of 5 by from Added enchilada sauce,chicken stock,and a can of rotel Also had a little whipping cream in fridge... Added enchilada sauce,chicken stock,and a can of rotel Also had a little whipping cream in fridge so I added that too. The rotel made it a bit too spicey , so next time I will use the mild instead. Finished it with shredded cheddar and tortilla strips Definitely gonna make again, it was delish!!
Date published: 2013-01-25
Rated 5 out of 5 by from I made a couple of alterations. I made a couple of alterations. I used fire-roasted Tex Mex tomatoes and white shoepeg corn instead of the Mexican corn. I also served it with tortilla chips. It was delicious. I couldn't believe how easy it was.
Date published: 2012-02-16
Rated 5 out of 5 by from Super easy! Super easy! I followed recipe exactly as written and it was very good. I ended up adding some chicken broth, shredded cheddar cheese and cracked black pepper. Served with cooked rice. Yum!
Date published: 2012-01-10
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