Mexican Chicken Casserole

Submitted by senseicheryl

"This recipe was featured in an email from the www.kraftfoods.com website."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 8 x 8 inch pan
• Serves: 4

ingredients

• 340.19 g boneless skinless chicken breast, cut into 1/2-inch pieces
• 4.92 ml ground cumin
• 1 green pepper, chopped
• 354.88 ml Taco Bell Home Originals thick 'n chunky salsa
• 56.69 g neufchatel cheese, cubed
• 425.24 g can no-salt-added black beans, drained, rinsed
• 1 tomatoes, chopped
• 2 (12 inch) whole wheat tortillas
• 118.29 ml 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.