SANTA FE CHICKEN ENCHILADA STEW

Santa Fe Chicken Enchilada Stew image

Warm up with this enchilada-inspired Southwestern stew, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g