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Mexican Chicken Casserole

average rating

rate/review

prep time

20 min

total time

45 min

makes

4 servings, 1/4 recipe (320 g) each

photo by:

kraft

recipe by: kraft

What You Need

3/4 lb. (340 g) boneless skinless chicken breasts, cut into 1/2-inch pieces

1 tsp. ground cumin

1 green pepper, chopped

1-1/2 cups salsa

125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed

1 cup rinsed canned black beans

1 tomato, chopped

2 small whole wheat tortillas

1/2 cup shredded Cracker Barrel Light Cheddar Cheese, divided

Make 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 cream cheese spread; cook and stir 2 min. or until melted. Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with tortilla and half each of 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.