- March 2, 2019 at 11:40 pm #396698
Santa Fe Chicken Enchilada Stew
4 6-in corn tortillas, cut into strips
1 tsp oil
8-oz container cream cheese spread
1 cup plus 2 tbs milk, divided
2 tbs taco seasoning mix
1 lb boneless skinless chicken breasts, cut into bite-size pieces
15-oz can black beans, rinsed
11-oz can corn with red and green bell peppers, drained
14.5-oz can diced tomatoes, drained
1/4 cup chopped fresh cilantro
Heat oven to 400°.
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 tbs 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. Serves 6