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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Nlp1011

posted:6/30/2009

My husband loves this. I add a pinch of cayenne pepper for additional flavor. It's very good!!

a cook

posted:6/18/2009

Loved it!

jennaklein

posted:5/27/2009

makes great left-overs

brentkathryn

posted:5/13/2009

Recipe is a good start, but I added onion, jalepenos & black olives. Tripled the cheese for my never too much cheese clan. Topped it with sour cream and served it with tortilla chips & spanish rice. Mucho yummy ... especially if you don't mind the additional fat & calories!

ckpaulus

posted:4/26/2009

Very good, I added a half can of corn. The only bad thing about this recipe is that it doesn't save very well for leftovers.

naugaroo

posted:4/24/2009

I made this tonight and it is very good! I substituted vegetarian chicken strips and the texture and taste turned out great!

prmorgan

posted:4/24/2009

This was MUCH better than I expected. I was afraid the salsa would overwhelm it, but it all blended together well. This will definitely be on my dinner table again.

a cook

posted:4/22/2009

I love this dish! It's better with corn tortillas, though, because the whole wheat ones get soggy the next day for leftovers. Also, I use Rotel instead of just tomatoes for some more spice. It's very yummy!

britton858

posted:4/17/2009

Turned out even better than I thought. I've made it multiple times now and passed out the recipe to my friends. Great with a little sour cream!

aechsc

posted:4/14/2009

This casserole was very yummy. I used extra cheese, because I always do. And we topped it with sour cream. Would have used the suggestion to use cilantro also but didn't have any. Still, very yummy.