Santa Fe Chicken Casserole

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

Santa Fe Chicken Casserole

By A Cowboy's Wife 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.


  • 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)


  1. Heat oven to 375ºF. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
  2. 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.
  3. Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

    Copyright © A Cowboy's Wife



    Disclosure: Compensation provided in return for my time & efforts to create this post. My participation in this program is voluntary and my opinions are my own, always have been, always will be.

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    1. 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!

      • 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!