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® 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.

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

amoulden

posted:9/3/2010

Very good, filling, and easy to make!

a cook

posted:7/7/2010

Altered recipe a little due to what I had on hand. Cubed leftover chicken and let it marinate in a little lime juice and limeaid (premaid drink). I used corn tortillas, though after baking they were a little soggy. Will use flour next time. I also added corn to the skillet mixture. Filling, and tasty! I like this recipe as it uses ingredients I often have in the house. This would be great for a potluck or company because it is so simple to prepare.

cchowarth

posted:4/22/2010

By FAR my favorite Kraft Recipe!! This is now a staple in my house! Everyone loves it and it's easy! I love that it's unique too! It's good as leftovers also.

kamihart

posted:4/21/2010

Really yummy! My family loved it. I had leftover chicken breasts that needed to be used. It worked out great in this recipe -- I just added the chicken with the beans and tomatoes so it would not be overcooked.

keliy23

posted:2/24/2010

Loved it so much that its a regular at our dinner table...

jen122682

posted:2/6/2010

Better than we thought. A good weeknight meal to use up tortillas.

a cook

posted:2/3/2010

Really good - I didn't have tortillas on hand so I used hard taco shells, broken in half and it was really delicious!

a cook

posted:1/23/2010

delicious. I served it with lime wedges

ccgrady

posted:1/12/2010

I really liked it. Would use less cumin and can substitute kidney beans for black beans. Served with white rice and a salad.

pinguinlvr

posted:1/8/2010

LOVED this recipe. It was so delicious. My hubby even ate it as leftovers and he does NOT eat leftovers. Very versatile and just a overall great recipe worth having on your menu plan each month.