Mexican Chicken Casserole

• 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 King Sooper's 1 lb For $0.99 thru 02/09
• 2 whole wheat tortillas (6 inch)
• 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

1. Heat oven to 375 degrees F.
2. Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min.
3. Add peppers; cook 2 min., stirring occasionally.
4. Stir in salsa; cook 2 min.
5. Add Neufchatel; cook and stir 2 min.
6. or until melted.
7. Stir in beans and tomatoes.
8. 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 each of the remaining chicken mixture and shredded cheese.
9. Top with remaining tortilla and chicken mixture; cover.
10. Bake 20 min.
11. or until heated through.
12. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min.
13. or until melted.

boneless skinless chicken breasts, ground cumin, green pepper, taco, cheese, salt, tomato, whole wheat tortillas, milk

Taken from www.kraftrecipes.com/recipes/mexican-chicken-casserole-112394.aspx (may not work)