CREAMY CHICKEN TORTILLA BAKE

Creamy Chicken Tortilla Bake image

With just 40 minutes and 9 other ingredients, your leftover chicken breasts can star in this creamy, cheesy tortilla bake.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. milk
2 Tbsp. (1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
3 cups shredded cooked chicken breasts
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) pinto beans, rinsed
1/2 cup chopped onions
3 flour tortillas (8 inch)
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 375ºF.
Mix first 3 ingredients until blended. Spoon 3/4 cup Neufchatel mixture into large bowl. Add chicken, salsa, beans and onions; mix lightly.
Spread 1/3 of the chicken mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with 1 tortilla, half of the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup of the remaining shredded cheese and remaining tortilla. Top with remaining Neufchatel mixture and remaining shredded cheese; cover.
Bake 25 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.

Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g