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Chicken
Mexican
Chicken Mexican
3/4 pound Boneless skinless cken breasts cut into 1/2 inch pieces
1 teaspoon Ground in
1 en bell pepper chopped
1 1/2 cups Taco Bell Home Originals Thick 'N Chunky Salsa
2 ounce Philadelphia Brand fchatel Cheese cubed (1/4 of an 8oz pkg)
1 can (15 oz) No-salt added ck beans drained and rinsed
1 ato chopped
2 Whole wheat tillas 6 inch
1/2 cup Kraft Mexican Style 2% k finely shredded four c divided
HEAT oven to 375?F. 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 cheese; cook 2 min. or until melted. Stir in beans and tomatoes. SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil. BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted. TACO BELL? and HOME ORIGINALS? are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens Tips Special Extra Sprinkle with 1/4 cup chopped cilantro just before serving. Serving Suggestion Serve with a crisp mixed green salad to round out the meal.
VIEW THE RECEIPT
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