Mexican Chicken Casserole

I got a coupon to try a new product from Philly-Cooking Creme.  It's like a creamier cream cheese for savory cooking, that comes in 4 flavors.  I used the Santa Fe Blend.

• 3 cups cooked shredded chicken (I used a rotissere chicken to be faster)
• 1 can black or pinto beans, rinsed
• 1 can diced tomatoes, drained
• 3 green onions, sliced
• 1 tub Santa Fe Philly Cooking Creme
• 3 tortillas
• 3/4 cup shredded cheddar

1. Heat oven to 375
2. Combine chicken, beans, tomatoes, and green onions
3. Gently fold in 3/4 cup cooking creme
4. Spoon 1/3 of mixture into pie and top with 1 tortilla
5. Spoon 1/2 of the remaining mixture and top with 1/4 cup of cheese, and another tortilla
6. Repeat with the rest of the chicken mixture, another 1/4 cheese and the last tortilla
7. End with the leftover cooking creme and shredded cheese
8. Cover with foil and bake for about 20 minutes
9. Then uncover and bake 5 more minutes, letting the cheese brown