Ingredients
- 12 oz. boneless, skinless chicken breasts, cut into bite-size pieces
- 1 t. taco seasoning
- 1 red or green bell pepper, seeded and chopped
- 1 1/2 cups prepared salsa
- 2 oz. cream cheese
- 1 can (15 oz.) black beans, drained and rinsed
- 1 tomato, chopped
- 2 6” whole-wheat tortillas
- 1/2 cup shredded Mexican cheese
Preparation
Step 1
Preheat oven to 375 degrees. Warm a large nonstick skillet over medium heat; mist with cooking spray. Add chicken and taco seasoning and cook, stirring, for 2 minutes. Add bell peppers and cook for 2 minutes, stirring occasionally. Stir in salsa; cook for 2 minutes. Add cream cheese; cook, stirring constantly, until melted and blended, about 2 minutes. Stir in beans and tomato.
Spoon 1/3 of chicken mixture into an 8” square baking dish. Cover with 1 tortilla, then spoon in 1/2 of remaining chicken mixture and 1/2 of cheese. Top with remaining tortilla and chicken mixture.
Cover and bake until heated through, about 20 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, until cheese has melted, about 5 minutes longer. Serve hot.