Mexican Chicken Casserole

Ingredients:

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

1 tsp. ground cumin

1 green pepper, chopped

1-1/2 cups salsa (I like one with corn and black beans)

2 oz. neufchatel cheese, cubed

1 can (15 oz.) no-salt-added black beans, drained, rinsed

1 tomato, chopped

2 tortillas (6 inch)

1/2 cup shredded cheese, divided

Directions:

Heat oven to 375ºF.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

My kids really liked this. This would make a good pantry meal if you just leave out the cream cheese, everything else can come from the pantry.