Mexican Chicken Casserole

http://www.kraftrecipes.com/recipes/mexican-chicken-casserole-112394.aspx?cm_mmc=eml-_-rbe-_-20120110-_-1022&cm_lm=9DA8479D002A73BC9A142204BB7EA792

What You Need

3/4

lb. boneless skinless chicken breasts, cut into bite-size pieces

1

tsp. ground cumin

1

green pepper, chopped

1-1/2

cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

can (15 oz.) no-salt-added black beans, rinsed

1

tomato, chopped

2

whole wheat tortillas (6 inch)

1/2

cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Make It

HEAT oven to 375ºF.

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.

SPOON 1/3 of chicken mixture into 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 shredded cheese; bake, uncovered, 5 min. or until melted.

Smoky Yukon Gold Potato Chowder

Smoky Yukon Gold Potato Chowder
Ingredients:
2 large leeks, white and light green parts only
1 tbsp (15 mL) salted butter
1 medium onion, finely chopped chopped
3 garlic cloves, pressed
1½ tsp (7 mL) smoked paprika
2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4
cups (1 L) unsalted chicken stock
1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1½ cups (375 mL) 2% milk
3 oz (90 g) extra sharp white cheddar cheese, shredded
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
6 tbsp (90 mL) reduced-fat sour cream Snipped fresh chives and additional smoked
paprika (optional)
Directions:
1.
Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
2.
Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
3.
Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
4.
Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 45 g, Fiber 6 g, Protein 15 g
U.S. Diabetic Exchanges Per Serving: 3 starch, 1 medium-fat meat (3 carb)
Cook’s Tips: Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden in color. These boiling potatoes have a moist and succulent texture and are suited for baking, mashing and roasting.
© 2011 The Pampered Chef used under license. www.pamperedchef.com