Mexican Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If you’re like me, money is feeling a little tight, so we need to find ways to stretch the budget. What better way to do it than making a Casserole! Not only is this a great and tasty way to save on money, but it’s also a generally nutritious low fat, and low calorie recipe with the Kraft “Healthy Living” stamp of approval. The boneless chicken breast, green peppers, and PHILADELPHIA Neufchatel cheese blend together to make this mouth-watering South of the Border delight, a must have! Check out /mexican-chicken-casserole/ for full details and pictures! Ingredients:
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1 teaspoon ground cumin |
1 green pepper, chopped |
1 1/2 cups taco bell home originals thick n chunky salsa |
1 (15 ounce) can no-salt-added black beans, drained, rinsed |
1 tomato, chopped |
2 whole wheat tortillas (6 inch) |
1/2 cup kraft mexican style 2% milk finely shredded four cheese, divided |
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
Directions:
1. HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 minute Add Neufchatel cheese; cook 2 minute or until melted. Stir in beans and tomatoes.
2. SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
3. BAKE 20 minute or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.
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