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
Community Recipe from


  • chicken breasts
  • cilantro
  • black beans
  • salsa


  1. what you need
  2. 3/4lb. boneless skinless chicken breasts, cut into bite-size pieces
  3. 1tsp. ground cumin
  4. 1 green pepper, chopped
  5. 1-1/2cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  6. 2oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  7. 1can (15 oz.) no-salt-added black beans, rinsed
  8. 1 tomato, chopped
  9. 2 whole wheat tortillas (6 inch)
  10. 1/2cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, dividedmake it
  11. cilantro
  12. HEAT oven to 375ºF.

  13. 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.

  14. 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.

  15. BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

  16. Sprinkle with 1/4 cup chopped fresh cilantro just before serving.
January 2015

This recipe is a personal recipe added by grychlew and has not been tested or endorsed by MyRecipes.

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