Mexican Chicken Casserole

• 34 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1 teaspoon ground cumin
• 1 green pepper, chopped
• 1 12 cups Taco Bell Home Originals thick 'n chunky salsa
• 2 ounces neufchatel cheese, cubed
• 1 (15 ounce) can no-salt-added black beans, drained, rinsed
• 1 tomatoes, chopped
• 2 (6 inch) whole wheat tortillas
• 12 cup kraft finely shredded four-cheese 2% mexican cheese blend, divided

1. HEAT oven to 375 degrees F. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 minute Add peppers; cook 2 min., stirring occasionally.
2. Stir in salsa; cook 2 minute Add Neufchatel cheese; cook 2 minute or until melted.
3. Stir in beans and tomatoes.
4. SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese.
5. Top with remaining tortilla and chicken mixture; cover with foil.
6. BAKE 20 minute or until heated through.
7. Sprinkle with remaining shredded cheese; bake, uncovered, 5 minute or until melted.
8. Special Extra: Sprinkle with 1/4 cup chopped cilantro just before serving.
9. Serving Suggestion: Serve with a crisp mixed green salad to round out the meal.

chicken breast, ground cumin, green pepper, taco, cheese, salt, tomatoes, whole wheat tortillas, fourcheese

Taken from www.food.com/recipe/mexican-chicken-casserole-348972 (may not work)