Ingredients

The following ingredients have 4 Servings
  • 3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
  • 1 teaspoon ground cumin
  • 1 green pepper, chopped
  • 1 1/2 cups salsa
  • 2 ounces (1/4 of 8-ounce package) low fat cream cheese
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tomato, chopped
  • 2 (6-inch) tortillas
  • 1/2 cup light Mexican style shredded cheese blend (or any favorite shredded cheese), divided
  • Optional for serving: fresh cilantro, guacamole, avocado slices, sour cream and/or additional salsa and tortilla chips

Instruction

  • Heat oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat for about 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
  • Transfer about 1/3 of chicken mixture into 8-inch square baking dish that has been sprayed with nonstick cooking spray; 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 cheese; bake, uncovered, 5 min. or until melted. Enjoy with your favorite Mexican sides and toppings!