Best Krafts Santa Fe Chicken Casserole Recipes

SANTA FE CHICKEN CASSEROLE

Steps:

• HEAT oven to 375ºF.
• COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• 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.
• BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.

SANTA FE ENCHILADA BAKE

Steps:

• Heat oven to 400 degrees.
• Cook and stir chicken, onions and peppers in nonstick skillet sprayed with cooking spray. for 10 minutes or until the chicken is cooked through. Stir in salsa and corn.
• Arrange 6 tortillas on bottom of a 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers, cover with foil.
• Bake 40 minutes or until heated through, removing foil after 30 mintues.
• Let stand 5 mintues.

SANTA FE CHICKEN ENCHILADA BAKE

Steps:

• Grease a 9 x 13 pan and preheat oven to 375 degrees.
• Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
• Repeat layers.
• Cover and bake for 45 minutes.
• Uncover and bake for another 5 minutes or until bubbly.

SANTA FE CHICKEN-TORTELLINI CASSEROLE

Steps:

• Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
• In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
• Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.

SANTA FE CASSEROLE BAKE

Steps:

• Preheat over to 375 degrees.
• In medium skillet, brown meat till done.
• Drain meat well then return to skillet.
• Add taco seasoningand blend well.
• In a small bowl, combine broth and flour.
• Add to meat mexture and bring to boil to slightly thicken liquid.
• Stir in sour cream and chilies, blend well.
• Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
• Pour half of the bag of chips in the bottom and press down to flatten.
• Top with half the meat mixture.
• Next layer with half of the cheese.
• Next layer half the onions.
• Repeat layers ending with the onion.
• Bake uncovered in the oven at 375 for 20 minutes.
• Let stand 5 minutes before serving.

SANTA FE CHICKEN CASSEROLE

Steps:

• 1. HEAT OVEN TO 375F. COMBINE FIRST 4 INGREDIENTS IN LARGE BOWL. ADD 3/4 CUP OF COOKING CREAM; MIX LIGHTLY.
• 2. SPOON 1/3 OF CHICKEN MIXTURE INTO 9 INCH PIE PLATE; TOP WITH 1 TORTILLA, HALF THE REMAINING CHICKEN MIXTURE AND 1/4 CUP OF SHREDDED CHEESE. COVER THE SECOND TORTILLA, REMAINING CHICKEN MIXTURE, 1/4 CUP CHEESE AND REMAINING TORTILLA. TOP WITH REMAINING COOKING CREME AND CHEESE; COVER WITH FOIL.
• 3. BAKE 20 MINUTES OR UNTIL HEATED THROUGH; UNCOVER. BAKE 5 MINUTES OR UNTIL CHEESE IS GOLDEN BROWN.

KRAFT'S SANTA FE CHICKEN CASSEROLE

Steps:

• 1. Heat oven to 375 degree F.
• 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 minutes or until heated through; uncover. Bake 5 minutes or until cheese is melted.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.