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Mexican Chicken Casserole


Draggingtree

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Draggingtree

Mexican Chicken Casserole

Prep Time min.25 Total Time 45min. Servings 4 Servings

 

Fresh veggies team up with lots of delicious stuff in this Mexican Chicken Casserole, including black beans, whole wheat tortillas and melty cheese.

 

What You Need

· 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces

· 1 tsp. ground cumin

· 1 green pepper, chopped

· 1-1/2 cups TACO BELL® Thick & Chunky Salsa

· 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

· 1 can (15.5 oz.) no-salt-added black beans, rinsed

· 1 tomato, chopped

· 2 whole wheat tortillas (6 inch)

· 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Make It

Tap or click steps to mark as complete

· 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. Scissors-32x32.pnghttp://www.kraftrecipes.com/recipes/mexican-chicken-casserole-112394.aspx

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