 Summary
Bring together veggies, black beans, whole tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!
Cookware used in Recipe
 9X13 Bake and Roast Pan View
Prep Time
25 Minutes
Servings
4 - 6
Ingredients: ¾ lb. boneless skinless chicken breasts, cut into bite-size pieces 1 tsp. ground cumin 1 green pepper, chopped 2 Tbl. Mt. Olive diced jalapeños 1-½ cups TACO BELL® Thick & Chunky Salsa
2 oz. (¼ of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 tomato, chopped 2 whole tortillas (10 inch)
½ cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
Directions: 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 ⅓ 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.
NOTES* Pinto beans, Pace Picante Sauce, diced jalapeños (just a little kick), larger tortillas, a ½ onion diced & 3 large handfuls of cheese were used in making this dish. I use what I have in the cupboard. Only 1 chicken was harmed in making this dish. |
