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Chicken Enchilada Casserole

  • 3servings
  • 20minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless skinless chicken breast, cut into thin bite-size strips

  2. 1/2 medium red bell pepper , finely chopped

  3. 1/4 t ground cumin

  4. 1 can (18 1/2 oz) Progresso® Light Southwestern-style vegetable soup

  5. 1/4 c uncooked instant brown rice

  6. 1oz fat-free cream cheese, cut into cubes

  7. 3 T Old El Paso® fat-free refried bean s (from 16-oz can)

  8. 4 corn tortillas (6 inch)

  9. 1/3 c shredded reduced-fat/skim mild Cheddar cheese

Instructions Jump to Ingredients ↑

  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.

  2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

  3. 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.

  4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

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