Food & Drink

Recipe of the Day: Santa Fe chicken enchilada stew

Santa Fe Chicken Enchilada Stew
Santa Fe Chicken Enchilada Stew


4 corn tortillas (6 inch), cut into strips

1 teaspoon oil

8-ounce tub cream cheese spread

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.