Mexican Chicken Casserole

12 oz. boneless, skinless chicken breasts, but into bite-size pieces
1 tsp. taco seasoning
1 red or green bell pepper, seeded and chopped
1 1/2 cups prepared salsa
2 oz. cream cheese
1 15-oz. can black beans, drained and rinsed
1 tomato, chopped
2 6-inch whole-wheat tortillas
1/2 cup shredded Mexican cheese

1.  Preheat oven to 375.  Warm a large nonstick skillet over medium heat; mist with cooking spray.  Add chicken and taco seasoning and cook, stirring, for 2 minutes, stirring occasionally.  Stir in salsa; cook for 2 minutes.  Add cream cheese; cook stirring constantly, until melted and blended, about 2 minutes.  Stir in beans and tomato.

2.  Spoon 1/3 of chicken mixture into an 8-inch square baking dish.  Cover with 1 tortilla, then spoon in 1/2 of remaining chicken mixture and 1/2 of cheese.  Top with remaining tortilla and chicken mixture.

3.  Cover and bake until heated through, about 20 minutes.  Uncover and sprinkle with remaining cheese.  Bake, uncovered, until cheese has melted, about 5 minutes longer.

My husband loved this meal.  Yes!!  Of course kids didn't like it so much.  It was a little hot for them.  I thought it was okay.  I'm not a big fan of chicken.  I did not use whole-wheat tortillas either.