Mexican Chicken Casserole

Ingredients

• 15.5 oz no-salt-added black beans rinsed canned
• 1  bell pepper green chopped
• 1 tsp ground cumin 
• 2 oz philadelphia neufchatel cheese cubed ()
• 1.5 cups taco bellâ® & chunky salsa thick
• 0.5 cup milk four cheese shredded 2% mexican style divided kraft finely
• 0.8 lb chicken breasts boneless skinless cut into bite-size pieces
• 1  tomatoes chopped
• 2 6-inch tortillas whole wheat ()

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min.
3. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min.
4. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
5. Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
6. Bake 20 min. or until heated through.
7. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.