MEXICAN CHICKEN CASSEROLE

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

1 tsp ground cumin

1 green pepper, chopped

1 1/2 cups salsa

1/4 of 8-oz package Philadelphia cream cheese, cubed (I used the entire block)

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

1 tomato, chopped

2 whole wheat tortillas (6")

1/2 cup finely shredded four cheese, divided

Heat oven to 375F.

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

Spoon 1/3 of chicken mixture into 8" 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 minutes or until heated through. \sprinkle with remaining shredded cheese; bake, uncovered, 5 minutes or until melted.

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