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.