CHICKEN ENCHILADA STEW

4 (6-inch) corn tortillas, cut into strips

1 tsp olive oil
1 tub (8-oz) cream cheese spread
1 cup + 2 tbsp milk, divided
2 tbsp dry taco seasoning mix
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 can (15-oz) black beans, rinsed
1 can (11-oz) Mexicorn, drained
1 can (14 1/2-oz) diced tomatoes, drained
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees.

Toss tortilla strips with the oil and spread out on a baking sheet. Bake at 400 degrees for 10-12 minutes until crisp. Stir occasionally during baking to evenly brown.

While strips bake, mix the cream cheese, 2 tablespoons of the milk and the taco seasoning mix together until blended.

Spray a large saucepan with nonstick cooking spray; add chicken pieces. Cook over medium-high heat, stirring often, for 8-10 minutes or until cooked through. Add the cream cheese mixture, beans, corn, and tomatoes; cook over medium-low heat 6-8 minutes or until heated through.

Before serving, garnish with the tortilla strips and cilantro.

Yield: 6 one-cup servings

Note: This is a recipe I got from Kraft a few years ago.