Chicken Enchilada Casserole

By KodiakDavis

Ingredients

• 1 boneless skinless chicken breast, cut into thin bite-size strips
• 1/2 medium red bell pepper, finely chopped
• 1/4 teaspoon ground cumin
• 1 can (18.5 oz) Progresso™ Light Southwestern-style vegetable soup
• 1/4 cup uncooked instant brown rice
• 1 oz fat-free cream cheese, cut into cubes
• 3 tablespoons Old El Paso™ fat-free refried beans (from 16-oz can)
• 4 corn tortillas (6 inch)
• 1/3 cup shredded reduced-fat mild Cheddar cheese

Details

Servings 3
Preparation time 20mins
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F.
In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.
Sprinkle with cumin.
Stir in soup.
Heat to boiling.
Stir in rice; reduce heat to low. Cover; cook about 10 minutes or until rice is tender.
Stir cream cheese into chicken mixture until well blended.
Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole.
Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times.
Top with remaining tortilla; sprinkle with remaining cheese.
Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.