Erin's Mexican Chicken Casserole
by Erin Broussard
serves: 4
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From the Pillsbury Casserole Cook Book |
Ingredients: |
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3/4 lb |
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boneless, skinless chicken breasts, cut into 1/2 inch pieces |
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1 tsp |
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ground cumin |
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1 |
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green pepper, chopped |
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1 1/2 cups |
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Taco Bell Home Originals Thick N Chunky Salsa |
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2 ounce |
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Philly Cream Cheese, cubed |
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1 can |
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(15 ounce) no-salt-added black beans, rinced and drained |
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1 |
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tomato, chopped |
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2 |
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whole wheat tortillas (6 inch) |
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1/2 cup |
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Kraft Mexican style 2% milk finely shredded four cheese, divided |
Directions: |
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Heat oven to 375. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minutes. Add peppers; cook 2 minutes, stirring occasionally. Stir in salsa, cook 2 minutes. Add cream cheese; cook 2 minutes or until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture; cover with foil.
Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minutes or until melted.
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