Saturday, March 26, 2011

Santa Fe Chicken Casserole

Philadelphia just came out with a new product called Cooking Creme. It happened to be on sale and I had a coupon to go along with it that made it too good of a deal to pass up. It even came with some recipes attached to the lid (which is were I got this recipe). I loved that I already had everything on hand for it and that it was quick and easy.

3 cups cooked chicken breasts, shredded or cut into bite sized pieces
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
2 green onions, sliced
1 (10 oz) tub Philadelphia Santa Fe Blend Cooking Creme, divided
3 (6 inch) tortillas (I used corn, but flour would be excellent as well)
2 cups cheese, shredded

Combine first 4 ingredients in a large bowl. Add 3/4 cup cooking creme and mix lightly. Spoon 1/3 of the chicken mixture into a a 9" pie plate and top with 1/2 cup cheese, then tortilla. Repeat the layers 2 more times, ending with the last tortilla. Top with remaining cooking creme and last 1/2 cup cheese. Cover and bake at 375 for 20 minutes or until heated through. Uncover and bake for an additional 5 minutes or until cheese is golden brown.

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