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Mexican Chicken Casserole

Prep Time:

20 min

Total Time:

45 min

Makes:

4 servings

What You Need!

3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. ground cumin

1 green pepper, chopped

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 can (15 oz.) no-salt-added black beans, drained, rinsed

1 tomato, chopped

2 whole wheat tortillas (6 inch)

1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Make It!

HEAT oven to 375ºF.

COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Sprinkle with 1/4 cup chopped cilantro just before serving.

Serving Suggestion

Serve with a crisp mixed green salad to round out the meal.

K:53652v2:112394

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Rated

by a cook on 10/5/2009
" Great recipe! Just be certain to have everything prepared before you begin - each two minute interval passed very quickly! My family asked to put this in the regular rotation! Good stuff!"