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Mexican Chicken Casserole Recipe

   
 

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     Mexican Chicken Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3/4 pound boneless skinless chicken breasts, cut into bite size pieces
1 teaspoon cumin
1 green pepper, chopped
1 1/2 cups thuick n' chunky salsa
2 ounces (1/4 of 8 ounce package) Neufchatel cheese, cubed
1 can (15 ounce) black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup Mexican style finely shredded four cheese blend, divided
 

Instructions
Heat oven to 375 degrees. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minutes. Add peppers; cook 2 minutes, stirring occasionally. Stir in salsa; cook 2 minutes. Add Neufchatel; cook 2 minutes 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 halve each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover. Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese; bake uncovered, 5 minutes or until melted.


Originally Submitted
9/24/2012





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