Mexican Chicken Casserole
Prep: 10 min
Bake: 25 min
Serves: 4
Cost per serving: $2.42
12 oz boneless, skinless chicken breasts, cut into bite-size pieces
1 tsp taco seasoning
1 red or green bell pepper, seeded and chopped
1 1/2 cups prepared salsa
2 oz cream cheese
1 15-oz can black beans, drained and rinsed
1 tomato, chopped
2 6-inch whole-wheat tortillas
1/2 cup shredded Mexican cheese
1. Preheat oven to 375F. Warm a large nonstick skillet over medium heat; mist with cooking spray. Add chicken and taco seasoning and cook, stirring, for 2 minutes. Add bell peppers and cook for 2 minutes, stirring occasionally. Stir in salsa; cook for 2 minutes. Add cream cheese; cook, stirring constantly, until melted and blended, about 2 minutes. Stir in beans and tomato.
2. Spoon 1/3 of chicken mixture into an 8-inch square baking dish. Cover with 1 tortilla, then spoon in 1/2 of remaining chicken mixture and 1/2 of cheese. Top with remaining tortilla and chicken mixture.
3. Cover and bake until heated through, about 20 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, until cheese has melted, about 5 minutes longer. Serve hot.
All You, February 2011, p. 12.
