Looking for a quick and delicious dinner idea? Check out this new recipe that I discovered – Santa Fe Chicken Casserole (compliments of Kraft Foods: www.kraftrecipes.com).
This recipe requires a few simple and easy to find ingredients. It’s also very quick to assemble and bake. Perfect for a quick and delicious dinner after a busy day of running about. I forgot to take pictures of the assembly process, but it is a fairly straight forward layering method. I think you all can figure it out.
- 3 cups shredded, cooked chicken breast
- 1 (15 oz.) can seasoned black beans, rinsed
- 1 (14.5 oz.) can diced tomatoes, drained
- 2 green onions, sliced
- 1 tub Philadelphia Santa Fe Blend Cooking Cream
- 3 flour tortilla (6-8 inch)
- 3/4+ cup Mexican shredded cheese
Heat oven to 375° F.
Combine the first four ingredients in a large bowl. Add 3/4 cup cooking cream and mix lightly. Spoon 1/3 of the chicken mixture into a 9-inch pie plate. Top with one tortilla, half the remaining chicken mixture, and 1/4 cup shredded cheese. Cover with second flour tortilla, remaining chicken mixture, and 1/4 cup shredded cheese. Top with last tortilla. Cover with remaining cooking cream and enough shredded cheese to suit your preference.
Bake for 20 minutes or until heated thoroughly. Broil for a few additional minutes until cheese is golden brown and bubbly.
Serve with a side of tortilla chips & salsa, sour cream, Spanish rice, or other desired Mexican accompaniments.
And now for a few photos…
Tips and Alterations:
- Never heard of the Philadelphia Cooking Cream? It’s a fairly new product for Kraft, but can be found in the cold section of the grocery store right next to the regular and flavored cream cheeses. I’ve found it in every grocery store that I have visited thus far.
- I forgot to buy green onions when I made this, so I used dried chives and cilantro instead. Still phenomenal.
- Also, to make it a bit faster, I used two cans of cooked, diced chicken. Rotisserie chicken would also be good if you don’t have time to cook the chicken.
- I sprinkled paprika and parsley on the top for a little extra kick and visual appeal.
- Mix a little shredded sharp cheddar cheese in with the Mexican cheese blend for some extra zing.
- You may need to bake a little longer then 20 minutes to get it very hot and bubbly. Mine took about 30 minutes to be fully hot throughout the whole dish.
I hope you all enjoy this dish as much as my husband and I did. Great for a quick meal when you’re in the mood for Mexican after a long day. And the leftovers are definitely good as well.