Mexican Chicken Casserole

Submitted by CookingONTheSide

"This is a recipe from Kraft that we like."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4

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 tomatoes, 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.