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.

Ingredients:

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

Directions:

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