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Santa Fe Chicken Casserole


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  • 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
  • 3 flour tortillas (6 inch)
  • 3/4 cupKRAFT Mexican Style Finely Shredded Four Cheese, divided



Step 1

HEAT oven to 375ºF.

COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 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.

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