last night i made a pie. except it was a casserole. except it was an enchilada!
whatever it was, it was delicious. jason even went back for seconds! i felt pleased by this.
the official recipe for this “Santa Fe Chicken Casserole” —
3 cups shredded cooked chicken breasts
1 (15 ounce) can black beans, rinsed
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
2 green onions, sliced
1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 (6 inch) flour tortillas
¾ cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
i cooked up two boneless, skinless chicken breasts with my foreman grill while i stirred up the beans, tomatoes, onions, and a little of the cream — and i actually used cream cheese instead of “cooking creme.” i’m not sure i know what cooking creme is or if i’ve ever seen/noticed it. cream cheese seemed to work just fine.
i also only used two tortillas since (a) that’s how many i had left and (b) my pie pan was not big enough to hold any more.
- Heat oven to 375° F.
- Combine first 4 ingredients in large bowl. Add ¾ cup cooking creme; mix lightly.
- Spoon ⅓ of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and ¼ cup shredded cheese. Cover with second tortilla, remaining chicken mixture, ¼ 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.
i sprinkled a little bit of chili powder over the top before baking, too, just because i thought it would probably need a tiny kick. it was quite tasty! and so easy. i feel like these ingredients are items i usually have around my kitchen. i will be making this one again!
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