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
• 1 (15 ounce) can no-salt-added black beans, drained, rinsed
• 1 tomatoes, chopped
• 2 whole wheat tortillas (6 inch)
• 12 cup kraft mexican style 2% milk finely shredded four cheese, divided
• 34 lb boneless skinless chicken breast, cut into 1/2-inch pieces

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.

chicken breast, ground cumin, green pepper, taco bell home originals, salt, tomatoes, whole wheat tortillas, milk, chicken breast

Taken from www.food.com/recipe/mexican-chicken-casserole-357972 (may not work)