Mexican CXhicken Casserole
Skip Tortillas and just use 19 oz of black beans. Medium Pace Salsa, chicken tenders - be sure to cut up small, used canned tomatoes and scant one cup cheese. Cilantro really added to the flavor!
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- chicken breasts
- black beans
- what you need
- 3/4lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1tsp. ground cumin
- 1 green pepper, chopped
- 1-1/2cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 2oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1can (15 oz.) no-salt-added black beans, rinsed
- 1 tomato, chopped
- 2 whole wheat tortillas (6 inch)
- 1/2cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, dividedmake 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.
- SPOON 1/3 of chicken mixture into 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 tipsSPECIAL EXTRASprinkle with 1/4 cup chopped fresh cilantro just before serving.
This recipe is a personal recipe added by grychlew and has not been tested or endorsed by MyRecipes.
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Mexican CXhicken Casserole Recipe at a Glance
- COURSE: Main Dishes