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Mexican Chicken Casserole

 Mexican Chicken Casserole
Recipe provided by Philadelphia® Cream Cheese
4 ServingsPrep: 25 min. Total: 45 min.

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cut into bite size pieces
  • 1 teaspoon ground cumin
  • 1 green pepper, chopped
  • 1-1/2 cups Taco Bell® Home Originals® Thick 'N Chunky Salsa
  • 2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA® Neufchatel Cheese, cubed
  • 1 can (15 ounces) no-salt-added black beans, rinsed
  • 1 tomato, chopped
  • 2 whole wheat tortillas (6 inches)
  • 1/2 cup KRAFT® Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Directions

  • HEAT oven to 375°F.
  • COOK and stir chicken and cumin in nonstick skillet sprayed with
  • cooking spray on medium heat 2 min. Add peppers; cook 2 min.,
  • stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel;
  • cook 2 min. or until melted. Stir in beans and tomatoes.
  • SPREAD 1/3 of the chicken mixture onto bottom of 8-inch square baking
  • dish; cover with 1 tortilla and half each of the remaining chicken
  • mixture and shredded cheese. Top with remaining tortilla and chicken
  • mixture; cover.
  • BAKE 20 min. or until heated through. Sprinkle with remaining

2 of 2

Mexican Chicken Casserole (continued)

Directions (continued)

  • shredded cheese; bake, uncovered, 5 min. or until melted. Yield: 4
  • servings.
SPECIAL EXTRA: Garnish with 1/4 cup chopped fresh cilantro just before serving.
Nutritional Facts: 1 serving equals 350 calories, 9 g fat (4.5 g saturated fat), 65 mg cholesterol, 940 mg sodium, 34 g carbohydrate, 9 g fiber, 32 g protein.