Beans and salsa put the southwest spin on this chicken casserole. But the creamy? That's thanks to a blend of Neufchatel and shredded cheese.
What You Need
Original recipe yields 4 servings
3/4 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 green pepper, chopped
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 tsp. ground cumin
1/4 tsp. ground black pepper
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, rinsed
1 tomato, chopped
2 whole wheat tortilla s (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 375ºF.
Cook and stir chicken in large nonstick skillet on medium heat 2 min. Add green peppers; cook 2 min., stirring occasionally. Add salsa, cumin and black pepper; stir. Cook 2 min., stirring frequently. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
Spread 1/3 of 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, then cilantro; bake, uncovered, 5 min. or until cheese is melted.
Sprinkle with 1/4 cup chopped fresh cilantro just before serving.
Serve with a crisp mixed green salad to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.