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| From the Pillsbury Casserole Cook Book | |||||
| Ingredients: | |||||
| 3/4 lb | boneless, skinless chicken breasts, cut into 1/2 inch pieces | ||||
| 1 tsp | ground cumin | ||||
| 1 | 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 | ||||
| 1 | tomato, chopped | ||||
| 2 | whole wheat tortillas (6 inch) | ||||
| 1/2 cup | 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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