Community Recipe
from [grychlew]
Mexican CXhicken Casserole

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! Good on brown rice.

  • Yield: 4 servings


  • chicken breasts
  • cilantro
  • black beans
  • salsa


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.

Sprinkle with 1/4 cup chopped fresh cilantro just before serving.

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Mexican CXhicken Casserole Recipe