Mexican Chicken Casserole - Kraft Recipes Top
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Mexican Chicken Casserole

Prep Time
Total Time

4 servings

Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 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 sprayed with cooking spray; 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.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

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.


  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This flavorful low-calorie low-fat Mexican dish is sure to become a few family favorite.

Nutritional Information

Serving Size 4 servings
Calories 350
Total fat 9g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 940mg
Carbohydrate 35g
Dietary fiber 10g
Sugars 6g
Protein 33g
% Daily Value
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Made this last night and it was a success. Made this last night and it was a success. BUT, there always is one, right? I made the following changes: 1. Substituted 1 can of Rotel Tomatoes instead of 1 tomato. 2. Added approx. 2-3 cups of cooked rice instead of tortillas. 3. Used 1/2 of 1 green pepper and 1/2 an onion. 4. Did not do layers, mixed it all together then poured into a 9x13 casserole dish. Added sliced sharp cheddar to top, then covered with foil. Baked for 15 minutes. Remove cover, then added crushed tortilla & frito chips (bottom of the bag leftovers)covering the melted cheese, then added additional shredded cheese over the tortilla chips. Bake for 10 minutes or until cheese and chips are golden! Bon Apetite!! Hope you enjoy this as much as my family and I did :) Pamela
Date published: 2010-10-01
Rated 4 out of 5 by from Quite tasty with minimal effort. 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.
Date published: 2010-12-10
Rated 5 out of 5 by from Wow! Wow! This was a big hit with my husband. I took a hint from another reviewer and used part of a rotisserie chicken I happened to pick up the day before. Didn't have cumin on hand but used chili powder which worked out great. Also, added some fresh elephant garlic and chopped onion to the bell pepper. Finally, I added extra cheese on top, including a little mozzarella.
Date published: 2012-01-11
Rated 5 out of 5 by from This was delicious! This was delicious! I made a few changes based on what I had. I used about 2 lbs of chicken tenders instead of chicken breasts. I seasoned it with a little more then half of a tsp of cumin, with equal amounts of chili powder and montreal steak seasoning. I didn't have salsa so I chopped up half of a large onion and added that to the green pepper. I also used a can of diced tomatoes. I used flour torillas bc its what I had and it was SUPER DELICIOUS! We loved it.
Date published: 2009-01-10
Rated 4 out of 5 by from This was very easy and really good. 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!
Date published: 2012-01-17
Rated 4 out of 5 by from My husband was not crazy about this recipe, but I liked was kind of like chicken enchiladas... My husband was not crazy about this recipe, but I liked was kind of like chicken enchiladas with a twist. I made it for a get-together and my friends thought it was good. The second time I used yellow and green peppers, added a bit more cream cheese and some cumin to the meat while it was cooking.
Date published: 2009-04-09
Rated 5 out of 5 by from This will be a bi-weekly meal in our household. 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!
Date published: 2009-01-14
Rated 4 out of 5 by from Altered recipe a little due to what I had on hand. 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.
Date published: 2010-07-07
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