Recipe: Santa Fe Chicken Casserole (Courtesy of Kraft.com
3 cups of shredded cooked chicken breasts
1 can of black beans rinsed
1 can of no salt added diced tomatoes (drained)
1 tub of Philadelphia Santa Fe Blended Cooking Cream (divided)
2 green onions sliced
3 flour tortillas
3/4 cups of Kraft Mexican Style Finely Shredded Four Cheese divided
Directions:
1. HEAT oven to 375ºF.
2. COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
3. 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.
4. BAKE 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.
**If you like this recipe, please look at the recipe below:
Recipe: Santa Fe Enchilada Soup (Courtesy of Kraft.com)
Ingredients:
4
corn tortillas (6 inch), cut into strips
1
tsp. oil
1
lb. boneless skinless chicken breasts, cut into bite-size pieces
1
tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
1
cup milk
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
Directions:
1. HEAT oven to 400°F.
2. TOSS tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
3. MEANWHILE, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
4. SERVE soup topped with tortilla strips and cilantro.
No comments:
Post a Comment