Mexican Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1 teaspoon ground cumin |
1 green pepper, chopped |
1 1/2 cups taco bell home originals thick 'n chunky salsa |
2 ounces neufchatel cheese, cubed |
1 (15 ounce) can no-salt-added black beans, drained, rinsed |
1 tomato, chopped |
2 (6 inch) whole wheat tortillas |
1/2 cup kraft finely shredded four-cheese 2% mexican cheese blend, divided |
Directions:
1. HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 minute Add Neufchatel cheese; cook 2 minute or until melted. Stir in beans and tomatoes.
2. SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
3. BAKE 20 minute or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.
4. Special Extra: Sprinkle with 1/4 cup chopped cilantro just before serving.
5. Serving Suggestion: Serve with a crisp mixed green salad to round out the meal.
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