Monday, July 19, 2010

Mexican Chicken Casserole

Mexican Chicken Casserole
Adapted from Kraft Foods

3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp ground cumin
1 green pepper, chopped
1 1/2 cups salsa
2 oz. reduced fat cream cheese
1 15 oz. can reduced-sodium or no salt added black beans, rinsed
1 tomato, chopped
2 6-inch whole wheat tortillas
1/2 cup reduced-fat Mexican-style cheese

Preheat oven to 375.

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 cream cheese; 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.

As you can tell, I'm on a Kraft Foods recipe kick. I'm pretty tired every evening these days, and I'd rather make something super easy than eat Lean Cuisine or pizza every night. Like most Kraft recipes, this was really easy and full of flavor. I liked how it called for a lot of fresh vegetables, not just canned. We will definitely make again, and might try with shredded chicken or ground turkey.

(Apologies for the really horrible pictures.)