Santa Fe Chicken Casserole

Ingredients

• 15.5 oz black beans rinsed canned
• 14.5 oz canned tomatoes diced drained canned
• 0.8 cup four cheese shredded mexican style kraft finely
• 3 cups chicken breasts shredded cooked
• 8 oz philadelphia cream cheese spread 
• 3 6-inch flour tortillas ()
• 2  green onions sliced
• 2 Tbsp milk 
• 2 Tbsp taco seasoning ( half of 1-oz. pkg.)

Equipment

• bowl
• oven

Directions

1. Heat oven to 375F.
2. Mix cream cheese spread, taco seasoning and milk until blended.
3. Combine next 4 ingredients in large bowl.
4. Add half the cream cheese mixture; mix lightly.
5. Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
6. Bake 25 min. or until heated through, uncovering for the last 5 min.