Rotisserie Chicken Santa Fe Recipe
- Course: Main Dish
Try this delicious Rotisserie Chicken Sante Fe Recipe that is sure to be a family favorite!
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 3 cups shredded cooked chicken breasts or rotisserie chicken
- 6 ounces sliced black olives
- 1 cup salsa
- coarse salt and fresh black pepper
- 6 ounces cream cheese (light or regular)
- 1 cup whole milk
- 4 corn or flour tortillas (8 inch)
- 1 + 1/2 cups extra sharp shredded cheddar cheese
- sour cream, for serving
- 9x13 Reynolds® Bakeware pan
Preheat oven to 400 degrees F
Mix the chicken, olives (you can set aside a few for the top) and salsa together in a large bowl. Season to taste with salt and pepper.
In a medium bowl melt the cream cheese in the microwave - about 25 seconds. Slowly whisk the milk into the melted cream cheese a little bit at a time until smooth and creamy.
Layer the casserole starting with a tortilla on the bottom. Spread 1/3 of the chicken mixture evenly over the tortilla then spoon 1/4 of the cream cheese mixture over that followed by 1/3 cup of the cheese. Repeat the layering 2 more times.
Cover the last layer with another tortilla, the last 1/4 of the cream cheese/milk, sprinkle with the remaining 1/2 cup cheese and olives.
Bake 25 minutes. Let set 5 minutes before cutting into wedges. Serve with sour cream.