Santa Fe Chicken Enchilada Stew

• 4 corn tortillas (6 inch), cut into strips
• 1 tsp. oil
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 cup plus 2 Tbsp. milk, divided
• 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL Taco Seasoning Mix
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (15 oz.) black beans, rinsed
• 1 can (11 oz.) corn with red and green bell peppers, drained
• 1 can (14.5 oz.) diced tomatoes, drained
• 1/4 cup chopped fresh cilantro

1. Heat oven to 400F.
2. Toss tortilla strips with oil; spread into single layer on rimmed baking sheet.
3. Bake 10 to 12 min.
4. or until crisp, stirring occasionally.
5. Meanwhile, mix cream cheese spread, 2 Tbsp.
6. milk and taco seasoning until blended.
7. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min.
8. or until done, stirring frequently.
9. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min.
10. or until heated through, stirring frequently.
11. Serve topped with tortilla strips and cilantro.

corn tortillas, oil, philadelphia cream cheese, milk, taco, boneless skinless chicken breasts, black beans, corn with, tomatoes, fresh cilantro

Taken from www.kraftrecipes.com/recipes/santa-fe-chicken-enchilada-stew-122512.aspx (may not work)