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.
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:
- Heat oven to 375ºF.
- Combine first 4 ingredients in large bowl. Add ¾ cup cooking creme; mix lightly.
- Spoon 1 tablespoon of the chicken mixture into 9-inch pie plate; top with 1 tortilla.
- Place one third of the remaining chicken mixture and ¼ cup shredded cheese; top with second tortilla.
- Place one third of the remaining chicken mixture and ¼ cup shredded cheese; top with third tortilla.
- Place final one third of remaining chicken mixture and ¼ cup shredded cheese; top with fourth tortilla.
- Top with remaining cooking creme and shredded cheese; cover loosely with aluminum foil.
- 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