Mexican Chicken Casserole

This is a really easy and yummy chicken casserole recipe.  It's so easy my husband can even make it!  The original recipe came from the Kraft Foods website.  I usually don't add the tomato because others in my family don't like tomatoes, although I think I will one of these times because I don't think they would even notice it.  I also leave the green pepper out if I don't have one on hand. 

Mexican Chicken Casserole

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

1 tsp ground cumin

1 green pepper, chopped

1-1/2 cups Thick 'N Chunky Salsa

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

1 can  (15 oz.)  black beans, rinsed

1 tomato, chopped

2  tortillas (6 inch)

1/2 cup  Mexican Style Shredded Cheese, divided

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; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch 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 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.