Mexican Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe from Kraft that we like. Ingredients:
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1 teaspoon ground cumin |
1 green bell pepper, chopped |
1 1/2 cups salsa, thick and chunky |
2 ounces neufchatel cheese, cubed |
1 (15 ounce) can no-salt-added black beans, drained and rinsed |
1 tomato, chopped |
2 (6 inch) whole wheat tortillas |
1/2 cup 2% low-fat mexican cheese, finely shredded |
Directions:
1. Heat oven to 375ºF.
2. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute.
3. Add peppers; cook 2 min., stirring occasionally.
4. Stir in salsa; cook 2 minute Add Neufchatel cheese; cook 2 minute or until melted.
5. Stir in beans and tomatoes.
6. 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.
7. Bake 20 minute or until heated through.
8. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.
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