Santa Fe Chicken Enchilada Stew

By cmschnettler

Ingredients

• 4 corn tortillas (6 inch), cut into strips
• 1 tsp. oil
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 cup plus 2 Tbsp. milk, divided
• 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (15 oz.) black beans, rinsed
• 1 can (11 oz.) corn with red and green bell peppers, drained
• 1 can (14.5 oz.) diced tomatoes, drained
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Heat oven to 400°F.
Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
Meanwhile, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
Serve topped with tortilla strips and cilantro.