Mother Nature is getting a little schizophrenic this spring so I thought I’d share this recipe. It’s a great transitional meal–spicy and cheesy for chilly nights but not so heavy that you can’t serve it on a warmer day.

Prep Time: 20 min.
Total Time: 40 min.
Servings: 6 servings

Try a Santa Fe Chicken Casserole, layered with bold flavor. Shredded chicken, black beans, tortillas and cheese are great in our Santa Fe Chicken Casserole!

What You Need
1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. (about half of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
3 cups shredded cooked chicken breasts (I use Tyson’s Grilled and Ready Pulled Chicken for this)
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) no-salt-added diced tomatoes, drained (And I don’t use the tomatoes because…allergic)
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
Note: We like it spicy so I add a small can of sliced jalepenos that is not part of the original recipe.

Make It
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.

For full nutritional information CLICK HERE to go to Kraft Recipes. And believe it or not, this recipe (with my additions) is a favorite of Tait “Shooter” McCord the hero of BROTHERHOOD PROTECTORS: MONTANA MOON. Tait says it’s easy enough even he can make it. It’s a one-dish meal for him and yes, he eats the whole thing. “Hey! I’m a Wolf. We have a fast metabolism. And it has chicken so it’s healthy, right?” He dumps sour cream and salsa on the top, too. We like it with a dollop of sour cream on each serving.