Santa Fe Chicken Casserole

• 3 cups shredded cooked chicken breasts
• 1 (15 ounce) can black beans, rinsed
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
• 2 green onions, sliced
• 1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme, divided
• 3 flour tortillas (6 inch)
• 3/4 cup Kraft Mexican Style Finely Shredded Four Cheese, divided

1. HEAT oven to 375u0b0F.
2. COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
3. SPOON 1/3 of the chicken mixture into 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 cooking creme and shredded cheese; cover.
4. BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.

chicken breasts, black beans, salt, green onions, cooking creme, flour tortillas, four cheese

Taken from www.food.com/recipe/santa-fe-chicken-casserole-450549 (may not work)