Creamy Chicken Tortilla Bake

• 3 cups shredded cooked chicken breasts
• 1 can (15 oz.) black beans, rinsed
• 1 can (15 oz.) no-salt-added diced tomatoes and green chiles, drained
• 1/4 cup chopped red onions
• 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
• 3 flour tortillas (6 inch)
• 3/4 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
• 1/4 cup chopped fresh cilantro

1. Heat oven to 375 degrees F.
2. Combine first 4 ingredients in large bowl.
3. Add 3/4 cup cooking creme; mix lightly.
4. 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.
5. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla.
6. Top with remaining cooking creme and shredded cheese; cover.
7. Bake 25 min.
8. or until heated through, uncovering for the last 5 min.
9. Sprinkle with cilantro.

chicken breasts, black beans, salt, red onions, philadelphia santa, flour tortillas, cheeses, fresh cilantro

Taken from www.kraftrecipes.com/recipes/creamy-chicken-tortilla-bake-158800.aspx (may not work)