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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a cook

posted:1/8/2011

loved it!

nrminer

posted:1/5/2011

My hubby and I both love this recipe - and I'm no fan of Mexican food. The Neufchatel Cheese gives it a yummy twist! Best new dish I've tried in ages - definitely a keeper!

mgray2279

posted:1/4/2011

9 year old picky eater loved it!

agbdiva

posted:12/14/2010

My husband actually made this because I was working. He used kidney bean and crunchy tortilla chips. It was very good. Put sour cream on top.

est10865

posted:12/9/2010

Quite tasty with minimal effort. Next time, I will not layer with tortillas. I was quite skeptical on the first run, in putting tortillas in the dish. I am not fond of soggy tortillas. The ideal serving would be to make without the tortillas and then fill tortillas with this cassorole..a quick chicken enchilada/burrito. I also use whole wheat tortillas.

wwfchic

posted:12/3/2010

we loved it - my husband always eats things without comment - but this he said "wow this is really great!" - shocking!

nsabettini

posted:11/21/2010

a little spicy

arichdreamer

posted:11/18/2010

Awesome dish, very flavorful. My family loved it, definately will make again.

hearoun

posted:11/2/2010

I love this recipe. It makes way more than the 4 servings that the information designates, it is full of flavor and very yummy, and very easy to make. My youngest two won't eat it (they don't like salsa) but my ten year old, my husband and friends and I all love it. Definitely a regular on my rotation.

chrisci

posted:11/1/2010

Family really liked this recipe