Mexican Chicken Casserole

I love this recipe... yeah, it could have been made better by having handmade flour tortillas, homemade salsa, and the like, but sometimes you need a quick, easy, hearty and tasty meal... this is definitely one of them. Think of it as an easy Mexican-type lasagna. :)

Mexican Chicken Casserole
*2 lb. boneless skinless chicken breasts, cut into bite-size pieces
*1 1/2 tsp. ground cumin
*1 red pepper, chopped
*2 cups Salsa (no salt preferably)
*3 oz. cream cheese, cubed
*2 cans (15 oz.) black beans, rinsed
*2 Roma tomatoes, chopped
*4 flour tortillas, torn in half
*1 cup Shredded Cheddar Cheese, divided

Heat oven to 375ºF.
Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min.
Add red pepper; cook 2 min., stirring occasionally.
Stir in salsa; cook 2 min.
Add cream cheese; cook 2 min. or until melted.
Gently stir in beans and tomatoes.

Spoon 1/3 of chicken mixture into 11x7 baking dish; cover with tortillas and half each of the remaining chicken mixture and shredded cheese.
Top with remaining tortilla and chicken mixture; cover with aluminum foil.

Bake 25 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.