SANTA FE CHICKEN ENCHILADA STEW
4 corn tortillas (6 inch), cut into strips
1 teaspoon oil
8-ounce tub cream cheese spread
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1 cup plus 2 tablespoons milk, divided
2 tablespoons (about 1/2 of 1-ounce package) taco seasoning mix
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 can (15-ounce) black beans, rinsed
1 can (11-ounce) corn with red and green bell peppers, drained
1 can (14.5-ounce) diced tomatoes, drained
1/4 cup chopped fresh cilantro
Heat oven to 400 degrees.
Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 minutes, or until crisp, stirring occasionally.
Meanwhile, mix cream cheese spread, 2 tablespoons milk and taco seasoning until blended.
Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 minutes, or until done, stirring frequently.
Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 minutes, or until heated through, stirring frequently.
Serve topped with tortilla strips and cilantro.
Makes 6 servings, 1 cup each.