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The Taco Chicken Casserole
Ingredients
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread2 Tbsp. (about half of 1-oz. pkg.) taco seasoning mix
2 Tbsp. milk
3 cups shredded cooked chicken breasts
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
Instructions
Heat oven to 375ºF.Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
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.
Bake 25 min. or until heated through, uncovering for the last 5 min.