Mexican Chicken Casserole

Yet another great recipe from Kraft. I loved this one because everything is combined in one pan before baking it so it made clean up really easy. I would much rather be spending time with the boys in my life than cleaning dishes! I love cumin and onions in my Mexican food so I added extra and it really made it flavorful! I hope you like it!

Ingredients:

3/4-1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

1 tsp. ground cumin

1 green bell pepper, chopped

1 1/2 c. salsa

2 oz. cream cheese

1 (15 oz.) can black beans, drained and rinsed

1 tomato, chopped

2 large tortillas, torn into pieces

1/2-1 c. shredded cheese

I added about 1/4 of a purple onion chopped and extra cumin

Directions:

- Preheat oven to 375 degrees.

- In a large skillet saute onion and add chicken and cumin.

- Once chicken is cooked add pepper and salsa and cook for 4 minutes.

- Add cream cheese, beans and tomatoes.

- Spoon 1/3 of the chicken mixture into a 8x8 baking dish.

- Top with one tortilla.

- Add 1/2 of the remaining chicken mixture and 1/2 of the cheese.

- Top with a tortilla.

- Add remaining chicken mixture and cover with foil.

- Bake for 20 minutes or until heated through.

- Uncover and sprinkle with remaining cheese.

- Bake uncovered for 5 minutes or until cheese is melted.