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Wednesday, May 4, 2011

Cinco de Mayo ~ Santa Fe Chicken Casserole

Happy Cinco de Mayo!!

I made this recipe for my mom and sister a few weeks back for a ladies lunch and we all agree that it tasted yummy. For those that prefer a spicier meal, have the hot sauce handy on the side to shake it on.

3 cups shredded cooked chicken breasts
1 can (15 oz.)black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
4 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

  1. Heat oven to 375ºF.
  2. Combine first 4 ingredients in large bowl. Add ¾ cup cooking creme; mix lightly.
  3. Spoon 1 tablespoon of the chicken mixture into 9-inch pie plate; top with 1 tortilla.
  4. Place one third of the remaining chicken mixture and  ¼ cup shredded cheese; top with second tortilla.
  5. Place one third of the remaining chicken mixture and ¼ cup shredded cheese; top with third tortilla.
  6. Place final one third of remaining chicken mixture and  ¼ cup shredded cheese; top with fourth tortilla.
  7. Top with remaining cooking creme and shredded cheese; cover loosely with aluminum foil.
  8. Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is golden brown.
Have a wonder Cinco De Mayo!
Creativity Bug ~ Sue


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