I've made this recipe a few times before. I really like those Philadelphia cooking cremes, and this is a recipe I got from their website. There's a bunch of different flavors, but I think the Santa Fe is my favorite.
This is a pretty easy recipe, just a small amount of time is needed to assemble it, but it bakes pretty quickly. To make things a littler easier (and because I prefer the texture), I shredded a store bought, pre-made rotisserie chicken a few days before and froze the meat in a plastic bag. When ready to use, just take it out to thaw that day. Because it's shredded, it thaws pretty quickly (a few hours on the counter top, or overnight in the fridge).
Top with salsa and/or sour cream, and you're good to go!
'Santa Fe Chicken Casserole'
Source: Adapted from Kraft Foods
3 cups shredded cooked chicken breasts
1 can black beans, rinsed (15 oz)
1 can diced tomatoes, drained )14.5 oz)
2 green onions, sliced
1 tub Santa Fe Blend Cooking Creme, divided (10 oz)
3 flour tortillas (6 inch)
3/4 cup Mexican Shredded Four Cheese, divided
1. Heat oven to 375. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
2. Spoon 1/3 of the chicken mixture into a greased 9-inch pie plate. Top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese.
3. 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.