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

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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® HOME ORIGINALS® Thick 'N 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 HOME ORIGINALS® 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.

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texaspearl

posted:1/21/2009

Excellent

njones1996

posted:1/21/2009

This was such an easy meal. My family loved it!

5inthefamily

posted:1/20/2009

This was AWESOME!!! my kids loved it so much, they never eat black beans but loved it so much in the casserole. My husband and I really enjoyed it as well.

smoria01

posted:1/19/2009

I loved this recipe it was quick and easy and most of all my family just loved it.

a cook

posted:1/15/2009

This is great! I used canned chicken to save time and it shredded nicely. I also added a can of diced green chillis and used 4 oz of cream cheese vs. 2 oz. This would also make a great dip if you left out the tortillas and just baked the mixture in a pan with the shredded cheese on top.

a cook

posted:1/15/2009

By far the best thing I have made. I would eat this twice a week, it so good and I love the fresh veggies in it as well.

susanmeston

posted:1/15/2009

I did omit the peppers - as my kids and I are not crazy for them - more or less trippled the recipe and served with chopped lettuce, black olives and sour cream -- my family loved it. Served up like lasagna. Will definetly have this again.

a cook

posted:1/15/2009

Its a good weeknight dish to make. My boyfriend wanted tacos but we didn't have all the fixings so I made this instead. He didn't complain at all!

a cook

posted:1/15/2009

Yummy and easy! I used taco seasoning instead of the cumin for a real mexican flavor.

Khines89

posted:1/14/2009

This will be a bi-weekly meal in our household. We love mexican food, and this totally hit the spot. I also added chopped green chilis to mine, and it was fabulous. I served mine with refried beans and spanish rice. A must try! Easy, and delish! Doesn't taste "healthy" at all!