Mexican Chicken Casserole
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 33 min | Yield: 1 casserole |
Lasagna-style Mexican casserole with boneless, skinless chicken breast, peppers, salsa, black beans, tomato, whole wheat tortillas, cheese and some spice.
Ingredients
- 3/4 lb Boneless, Skinless Chicken Breast
- 1 tsp Ground Cumin
- 1 middle size Red Pepper
- 1 1/2 cups Mild Chunky Salsa
- 2 oz Philadelphia 1/3 Less Fat Cream Cheese
- 15 oz Black Beans No Salt Added
- 4 slice of Tomato
- 2 Whole Wheat Tortillas
- 1/2 cup Kraft 2% Milk Mexican Style Four Cheese
Directions
Heat oven to 375°. Spray cooking spray on nonstick skillet; cook and stir chicken and cumin over medium heat for 2 minutes. Add peppers, cook for 2 minutes and stir occasionally. Stir in salsa and cook for 2 minutes. Add cream cheese and cook for 2 minutes or until it melts. Stir in black beans and tomatoes.
Place 1/3 of the chicken mixture in an 8" square baking dish. Top with 1 tortilla and half of the remaining chicken mixture plus half of the cheese. Top with second tortilla and remaining chicken mixture. Cover with foil.
Bake casserole for 20 minutes or until heated through. Sprinkle with remaining cheese; return to the oven and bake, uncovered for 5 minutes or until melted.