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READY IN 40 mins

Santa Fe Chicken Casserole

Read Reviews (17)

"Layers of tortillas, melty cheese and chicken combine with Santa Fe-inspired cooking creme, sending your taste buds on a quick trip down Route 66." — PHILADELPHIA Cooking Creme

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

3 cups shredded cooked chicken breasts
1 (15 ounce) can black beans, rinsed
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
2 green onions, sliced

1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 (6 inch) flour tortillas
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

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Directions

Heat oven to 375 degrees F.
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.

Kitchen-Friendly View

PREP 15 mins
READY IN 40 mins

Footnotes

Shortcut: Bake this cheesy dish in a CORNINGWARE® etch™ Pie Plate and it'll look even more delicious. The stoneware dish is practical too, because the high-gloss interior creates a nonstick surface for super-easy cleanup.
Special Extra: Sprinkle with 1/4 cup chopped fresh cilantro just before serving.
Serving Suggestion: Serve with a crisp mixed green salad to round out the meal.
Nutrition Information Per Serving: 370 calories, 14g total fat, 7g saturated fat, 95mg cholesterol, 680mg sodium, 26g carbohydrate, 6g dietary fiber, 5g sugars, 33g protein, 20%DV vitamin A, 8%DV vitamin C, 20%DV calcium, 15%DV iron.

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As in all New Mexican dishes, this needed green chili. Throw a can in to feel like you've really traveled to the southwest. Another substitution that's worth considering is using crushed tortilla chips instead of tortillas if you don't have any on hand.

—pk

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Most Helpful Critical Review

Apr 19, 2012

This was just okay nothing special in my book.

—Melcooks

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23 Ratings

Feb 04, 2012

This is a FANTASTIC recipe! I have made it many times and always get lots of compliments. I have found that the santa fe cooking creme is difficult to find in my area so I often will buy the plain cooking creme and add my own spices of cumin, chili powder, red pepper flake, garlic powder, etc. But it's an easy, delicious recipe!

—jenny

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Feb 24, 2012

This is a great recipe! The flavor was fantastic. I changed only one thing and that was to use a can of Rotel (Mexican Lime and Cilantro) in place of the diced tomatoes.

—SReno

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Feb 17, 2012

This was easy and delicious. I added green chiles and used corn tortillas instead of flour, but other than that followed the recipe exactly. Served with cilantro lime rice on the side. It's a keeper! Except it made me really wish I had a margarita! ;)

—halster

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Jun 26, 2012

My husband and I loved this so much! I'm sure it would have been great as is but I used Rotel instead of diced tomatoes and couldn't find the Philly Sante Fe Cooking Creme so I made it myself by mixing sour cream, cream cheese and green chiles in a saucepan and having it melt into a sauce on the stovetop. I mixed that with the first four ingredients and didn't reserve any additional sauce for the top - didn't need it. I also seasoned the chicken with chicken taco seasoning. Finally, I used corn tortillas instead of flour. I usually don't like when someone reviews a recipe they've changed so much but really I believe it would have been great just as is. I just swapped the corn for flour tortillas and used some additional seasonings. I imagine we'll make this a few times a month!

—hnewhart

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Feb 28, 2012

I didn't use the onions, but did add corn for color. The recipe made too much filling; I only needed half. It wasn't very spicy, I'll use rotel tomatoes with green chilies next time. Overall, very tasty, very easy.

—audrey

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Feb 26, 2012

This was so easy and tasted great. My husband didn't believe I made it at first! Its a great quick weeknight meal and although I don't have kids, I think they would love it too! Will definetly make this again in the future.

—Jennypeni

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