I love this time of the year. The leaves are falling, the weather is cooler, and comfort foods fill our tummies. It’s also a busy time of the year with family, shopping, and school activities like basketball. Today I’m sharing Santa Fe Chicken Casserole, both a convenience & comfort dish.
When cooking boneless chicken breasts, I have learned to cook extras for leftovers, salads, and for a quick meal solution. There’s no science to this recipe but there’s one very important ingredient that ties it all together; PHILADELPHIA Santa Fe Blend Cooking Creme. I’m loving all the cooking cremes I’ve tried so far, with the Savory Lemon & Herb being my favorite. The Santa Fe Blend was the perfect choice for this southwestern inspired casserole. It has tortillas (something we eat around here often), cheese, beans and chicken! Lots of good stuff thrown in a dish, or in this case, layered. It’s quick, it tastes good, and it’s perfect for getting your family in to eat and out the door for their basketball game. If you have a favorite cooking creme, I’d love to hear about it, and what recipes you’ve made using them. Enjoy!
Santa Fe Chicken Casserole
By Published: November 14, 2012
- Yield: 6-8 Servings
- Prep: 5 mins
- Cook: 25 mins
- Ready In: 30 mins
Simple, tasteful meal that will get you out of the kitchen quickly to enjoying your family.
Ingredients
- 3 cups shredded cooked chicken breasts
- 1 15 oz. can black beans, rinsed
- 1 14.5oz can no-salt-added diced tomatoes, drained
- 2 green onions, sliced
- 1 10oz tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
- 3-6 Tortillas (flour)
Instructions
- 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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Nikki says
Oh my belly… this looks so good. I might have to omit the black beans cause I don’t think the kids will love them but otherwise, this is going in the recipe box!
Tara @ Unsophisticook says
I’ve never tried one of these cooking cremes. This looks so yummy — and easy too!
Sandy says
I LOVE the Santa Fe, but my Publix does not carry it because they said it was a big seller, so I requested them to order a case, I’ll buy up quite a few and leave the rest for other customers, I was furious when they stopped selling them. I make a great chicken enchilada dish use that creme!
Dee says
That sounds and looks so good. Do you use corn or flour tortilla’s?
A Cowboy's Wife says
Well shoot! I missed an ingredient. Adding it now. I used Flour Dee but I’m sure corn would be fine.
Sandy says
The recipe says Flour tortillas, that’s what I’ve used when I make my dish – chicken enchiladas
penny raine says
yummy yummy good!
Lauralee Hensley says
Going to keep this recipe and try it one day. I think it would be loved by the family.
Drod says
Somewhat bland.. If I would have had the chance I would have added taco seasoning.