Ingredients

The following ingredients have 4 Servings
  • 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. ground cumin
  • 1 green pepper, chopped
  • 1-1/2 cups TACO BELL® Thick & Chunky Salsa
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 can (15.5 oz.) no-salt-added black beans, rinsed
  • 1 tomato, chopped
  • 2 whole wheat tortillas (6 inch)
  • 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Instruction

  • Heat oven to 375ºF.
  • Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
  • Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half <u>each</u> 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.