Mexican Chicken Casserole

Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!

Rated 4.5 from 183 votes

3/4 lb. boneless skinless chicken breast s, 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 tortilla s (6 inch)

1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese , divided

1. 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.

2. 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 <u>each</u> of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

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

Mexican Chicken Casserole

What You Need

Instructions

Popular Recipes List