Santa Fe Chicken Casserole

By margiekyle

Ingredients

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. (about half of 1-oz. pkg.) taco seasoning mix
• 2 Tbsp. milk
• 3 cups shredded cooked chicken breasts
• 1 can (15.5 oz.) black beans, rinsed
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 2 green onions, sliced
• 3 flour tortillas (6 inch)
• 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 375ºF.

Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.

Spread 1/3 of the chicken mixture onto bottom of 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 cream cheese mixture and shredded cheese; cover.

Bake 25 min. or until heated through, uncovering for the last 5 min.