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Ingredients
- 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces (6 oz)
- 1 tsp. ground cumin (1/2 tsp)
- 1 green pepper, chopped (1/2 pepper)
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa (3/4 Cup)
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (1 oz 1/8 pkg)
- 1 can (15 oz.) no-salt-added black beans, drained, rinsed (1/2 Can)
- 1 tomato, chopped (1/2 Tomato)
- 2 whole wheat tortillas (6 inch) ( 1 Tortilla)
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided (1/4 Cup)
Preparation
Step 1
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.