Ingredients
- 3/4 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp ground cumin
- 1 green pepper, chopped
- 11/2 cup Taco Bell® Home Originals® Thick 'N Chunky salsa
- 2 oz PHILADELPHIA Neufchatel Cheese, cubed
- 15 oz canned 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
Directions
- 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.
- SPREAD 1/3 of the chicken mixture onto bottom of 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.
Kraft Kitchens tips:
SPECIAL EXTRA
Garnish with 1/4 cup chopped fresh cilantro just before serving.
SERVING SUGGESTION
Serve with a crisp mixed green salad to round out the meal.
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