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® 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.

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laceyv01

posted:4/26/2012

This is one of my favorite recipes. I've made it several time since I came across it. It's so easy even my husband can make it. It tastes great as well!

glomartin

posted:3/1/2012

My whole family LOVED this, including the boy next door, who asked for the recipe to have his Mom make it, too!

kcchiefs31

posted:2/23/2012

this was very good, better than I had expected. Very easy and quick weekday dinner the whole family enjoyed!

SCLAWSON1975

posted:2/1/2012

pretty good

a cook

posted:1/27/2012

This recipe was a huge hit in my house! It was simple to make and the only thing I changed was adding more tortillas! This is going in our regular line up of weeknight meals!

a cook

posted:1/25/2012

Great casserole! We loved the suggestion of adding cilantro as a garnish. I even ate a half portion on lettuce the following day with a dab of Greek plain yogurt on top. We loved this recipe and would make it again. If one is following the Weight Watchers plan, it's 8 points!

a cook

posted:1/24/2012

awesome - whole family loved it - i used 2 cans (drained) rotel tomatoes/grn chilis instead of the chopped pepper & tomato - saved step/time

a cook

posted:1/22/2012

a cook

posted:1/17/2012

This was very easy and really good. I used an onion instead of the green pepper (seemed out of place in this dish). The tortillas became soggy after baking but it was OK. Next time I am going to try toasting the tortillas first and if that doesn't work, I'll try crushed corn taco shells or corn chips. Even so, great flavor and a definite keeper!

LindaFran

posted:1/16/2012

Very easy to make and also very good! Doubled the recipe so used 1 green and 1 red pepper so it was colorful as well as delish! For the cream cheese, I used onion/chive cream cheese spread. Also added a couple of finely chopped jalapenos but that's 'cause we like a little spiciness.