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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.
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Showing posts with label Mexican Chicken Casserole preparation. Show all posts
Showing posts with label Mexican Chicken Casserole preparation. Show all posts
Mexican Chicken Casserole
6 Servings
chicken
mexican
chicken mexican
1 pound cken
1.5 cups r cream
1 can ck beans rinsed and drain
1 can chopped green les drained
1 cup Monterey Jack cheese divided
1 teaspoon in
0.25 teaspoon per
6 corn tillas
1 salsa
Place chicken in a saucepan with enough water to cover. Bring to a boil then simmer 20 minutes. Set aside to cool. Preheat oven to 325. Prepare an 8x8 or 9x9 pan (a little cooking spray will do nicely.) Shred the chicken. Mix in the beans, chiles, 1/2 cup of the cheese, the cumin and pepper. Slice each tortilla into 3 strips. Layer half the tortillas in the pan. Pour half the filling on top. Create a second layer of tortillas. Pour the rest of the filling in. Top with 1/2 cup cheese. P6. Bake 30 minutes. Cheese should melt and be lightly browned. Let stand 5 minutes to set. Serve with salsa.
VIEW THE RECEIPT
chicken
mexican
chicken mexican
1 pound cken
1.5 cups r cream
1 can ck beans rinsed and drain
1 can chopped green les drained
1 cup Monterey Jack cheese divided
1 teaspoon in
0.25 teaspoon per
6 corn tillas
1 salsa
Place chicken in a saucepan with enough water to cover. Bring to a boil then simmer 20 minutes. Set aside to cool. Preheat oven to 325. Prepare an 8x8 or 9x9 pan (a little cooking spray will do nicely.) Shred the chicken. Mix in the beans, chiles, 1/2 cup of the cheese, the cumin and pepper. Slice each tortilla into 3 strips. Layer half the tortillas in the pan. Pour half the filling on top. Create a second layer of tortillas. Pour the rest of the filling in. Top with 1/2 cup cheese. P6. Bake 30 minutes. Cheese should melt and be lightly browned. Let stand 5 minutes to set. Serve with salsa.
VIEW THE RECEIPT
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