Mexican chicken casserole

Made this the other night because the hubby was craving Mexican.

Prep time: 20 minutes
Total time: 45 minutes

Makes 4 servings.

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
2 oz (1/4 of 8 oz. package of cream cheese) cubed
1 can (15oz.) no-salt added black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inches) I used flour ones.
1/2 cup Mexican style shredded cheese, divided

Heat oven to 375.

Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat. Add peppers, stirring occasionally. Stir in salsa. Add cream cheese, cook until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortillas and chicken mixture; cover. Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered 5 minutes until melted.

I omitted the peppers and tomatoes because my hubby dislikes those. I add those to my own. I pureed the salsa because of the chunks of tomato so my hubby will eat it. It still turned out good!
Recipe from Kraftrecipes.com