125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
1 cup rinsed canned black beans
1 tomato, chopped
2 small whole wheat tortillas
1/2 cup shredded Cracker Barrel Light Cheddar Cheese, divided
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How do I make it ?
Heat oven to 375ºF.
Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese spread; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into 8-inch square baking dish; cover with tortilla and half each of 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.
Kraft Kitchen Tips!
Sprinkle with 1/4 cup chopped fresh cilantro just before serving.
Serve with a crisp mixed green salad.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 80 mg
Sodium 890 mg
Carbohydrate 27 g
Fibre 8 g
Sugars 7 g
Protein 30 g
4 servings, 1/4 recipe (320 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.