Mexican Chicken Casserole

photo by:kraft

Fresh veggies team up with lots of delicious stuff: hearty black beans, succulent chicken, whole wheat tortillas and melty cheese. Because eating right shouldn't be boring.

time

prep:

25 min

total:

45 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

3/4

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

tsp. ground cumin

green pepper, chopped

1-1/2

cups TACO BELL® Thick & Chunky Salsa

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

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

tomato, chopped

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.

SPREAD 1/3 of the chicken mixture onto bottom of 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 Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

Garnish with 1/4 cup chopped fresh cilantro just before serving.

Serving Suggestion

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

Rate recipes, or edit your previous ratings and more. Sign In

mrsmoats

posted:4/8/2009

My husband was not crazy about this recipe, but I liked it...it was kind of like chicken enchiladas with a twist. I made it for a get-together and my friends thought it was good. The second time I used yellow and green peppers, added a bit more cream cheese and some cumin to the meat while it was cooking.

a cook

posted:3/31/2009

This was delicious! And, I know it was easy b/c I laid the recipe out and my husband actually made it b/c I got home late from work:)

a cook

posted:3/12/2009

The recipe was great. I used a red pepper salsa and it was super spicy, so I will use the recommended salsa next time. The spice was a bit much for me, but my boyfriend went back for thirds... so if you like very spicy foods, add some red pepper flakes and tabasco. Wow!

linda-lu16

posted:3/7/2009

My family absolutely loves this dish.I probably make this evey other week. It's so easy! I also substitute the chicken with a pound of lean hamburge. Serves four perfectly and very filling.

mywamblee

posted:2/22/2009

My Family and I didn't care for this recipe. If I made it again I would definately only use half a can of beans. There were just to many the first time. And I had the chicken pieces to big. Other that that I guess the flavor wasn't that bad, but this recipe wasn't the best either.

jessesjo

posted:2/19/2009

I had to improvise as I didn't have any salsa but I had some Delmonte southwestern vegetable mix with beans tomatoes corn peppers etc. I used that in the place of the salsa and it was excellent. I will make it again but using the salsa and see which one I like best.

a cook

posted:2/16/2009

I made my own salsa to cut down the salt. This was easy to make and I will make it again.

Servemyego

posted:2/14/2009

I loved it. I added a little chili powder though to give it an extra hot kick... After taking the first initial bite I felt like something was missing. I added some crunched up tortilla chips on top, and that really did the trick. I cant wait to try this recipe again.

mutigerchick18

posted:2/13/2009

Delicious! Didn't change anything - it's great the way it is!

NarkyJ

posted:2/9/2009

Even better than expected. Flavor was delicious and was very easy!