Monday, February 27, 2012
3 cups shredded cooked chicken (I used the Wegman's grilled chicken breasts)
1 can 15 oz. black beans, rinsed and drained
1 can 10 oz. of Rotel tomatoes and green chilies
2 green onions, sliced
1 tub (10 oz) Philadelphia Santa Fe Cooking cream, divided
3 flour tortillas (8 inch)
approximately 1 cup of shredded Mexican blend cheeses
Preheat over to 375.
Combine first 4 ingredients in large bowl. Add 3/4 cup of the cooking cream, mix lightly.
Spoon about 1/3 of the mixture into a 9 inch pie plate (spray with PAM first); top with 1 tortilla. Layer 1/2 the remaining chicken mixture, top with about 1/3 cup of the cheese. Repeat layers, top with a tortilla, spread the remaining 1/4 of cream on top, sprinkle with 1/4 of the cheese.
Serve with Zatarain's black beans and rice, and a nice green salad topped with sliced blood oranges. Adding a little cubed avacado would be good on the salad, too.