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Erin's Mexican Chicken Casserole by Erin Broussard serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

From the Pillsbury Casserole Cook Book

Ingredients:

3/4 lb

boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 tsp

ground cumin

green pepper, chopped

1 1/2 cups

Taco Bell Home Originals Thick N Chunky Salsa

2 ounce

Philly Cream Cheese, cubed

1 can

(15 ounce) no-salt-added black beans, rinced and drained

tomato, chopped

whole wheat tortillas (6 inch)

1/2 cup

Kraft Mexican style 2% milk finely shredded four cheese, divided

Directions:

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.

Categories:

Main Dishes