Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!
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
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.
Serving Size 4 servings AMOUNT PER SERVING: Calories 350, Total fat 9g, Saturated fat 4.5g, Cholesterol 65mg, Sodium 940mg, Carbohydrate 35g, Dietary fiber 10g, Sugars 6g, Protein 33g 9 SmartPoints
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