Mexican Chicken Casserole

• 3/4 lb. (340 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 tsp. ground cumin
• 1 green pepper, chopped
• 1-1/2 cups salsa
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 1 cup rinsed canned black beans
• 1 tomato, chopped Safeway 1 lb For $1.29 thru 02/09
• 2 small whole wheat tortillas
• 1/2 cup shredded Cracker Barrel Light Cheddar 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 cream cheese spread; cook and stir 2 min.
6. or until melted.
7. Stir in beans and tomatoes.
8. Spoon 1/3 of chicken mixture into 8-inch square baking dish; cover with tortilla and half each of 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.

chicken breasts, ground cumin, green pepper, salsa, cream cheese, black beans, tomato, whole wheat tortillas, shredded cracker barrel light cheddar cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-casserole-112469.aspx (may not work)