Mexican Chicken Casserole

In the Doctor’s office I picked up a magazine called To Your Health. They had recipes and tonight I made Mexican Chicken Casserole. It serves 4 and believe me, it was really enough. Jim ate for 2, as usual, but he did not eat for 3.
Ingredients:
¾ # boneless skinless chicken breast, cut into bite-size pieces
1 t ground cumin
1 green pepper, chopped
1 ½ C chunky salsa
2 oz. fat free cream cheese
1 15 oz can of black beans, rinsed and drained
1 tomato chopped
2 whole wheat tortillas
½ C fat free cheddar cheese (I am not a fan of cheddar cheese, especially fake CC. I used manchego cheese for the ½ C and then sprinkled on top Greek cheese.)
Directions:
1. Preheat oven to 375 degrees
2. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat for 2 minutes.
3. Add pepper; cook 2 minutes, stirring occasionally.
4. Stir in salsa; cook 2-3 minutes. Add cream cheese, cook 2 minutes or until melted. Stir in beans and tomatoes.
5. Spoon 1/3 of chicken mixture into an 8” square baking dish; cover with one tortilla and half of the remaining chicken mixture and shredded cheese. (This is where I used the manchego.)
6. Top with the remaining tortilla and chicken mixture; cover.
7. Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese (I used Feta); bake uncovered for anta additional 5 minutes or until melted.
8. We let it set a few minutes before cutting.
This was an excellent meal. We really enjoyed it and Jim has leftovers for lunch. Easy to make and bake.