Try this casserole, a Southwestern take on lasagna, when in the mood for something different but equally tasty. Layered with Santa Fe flavours – shredded chicken, black beans, tomatoes and tortillas, it gets finished off with a creamy topping and spicy melted cheese.

What You Need

  • 3/4 cup Philadelphia Cream Cheese Product
  • 2 Tbsp. milk
  • 2 cups shredded cooked chicken breasts
  • 1 can (19 fl oz/540 mL) no-salt-added black beans, rinsed
  • 1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, drained
  • 2 green onions, sliced
  • 2 tsp. chili powder
  • 3 small flour tortillas
  • 3/4 cup Cracker Barrel Shredded Tex Mex Cheese, divided

Make It

  1. Heat oven to 375ºF.
  2. Mix cream cheese product and milk until blended. Combine next 5 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
  3. Spread 1/3 of the chicken mixture onto bottom of 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 cream cheese mixture and shredded cheese; cover.
  4. Bake 25 min. or until heated through, uncovering for the last 5 min.

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