RECIPE TIME! Mexican Chicken Casserole

I wasn't planning on writing this one up - until I took a bite. Then I knew I had to share! 

Sometimes I come across hidden gems and this one came from Kraft's website: Mexican Chicken Casserole!

This was so incredibly easy to make - which is one reason to love it - just put something in the pan - then 2 minutes later - put something else in the pan. Lather, rinse, repeat. 

What a great find - and the best part is the tortilla parts not covered by chicken & cheese goodness - they get crispy! It's like a Mexican lasagna and we loved it. Top with sour cream and you're golden!

Mexican Chicken Casserole -

What You Need

3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces (I used breast & thighs - we always have a bag of each in the freezer)
1 tsp.  ground cumin
1 green pepper, chopped (I used yellow - tasted great in there - sweeter)
1-1/2 cups  jar Salsa (I used Aldi - again - fantastic)
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 can  (15 oz.) no-salt-added black beans, rinsed
1 tomato, chopped (they aren't in season - so I didn't use - didn't miss it either - the salsa had plenty)
2   whole wheat tortillas (6 inch)
1/2 cup Shredded Cheese, divided

Make It

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.
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.

Top with sour cream & guac (if you have it) - DELICIOUS! 

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