Directions:
- Boneless skinless chicken breast, cut into thin bite-size strips
- /2 medium red bell pepper, finely chopped
- /4 teaspoon ground cumin
- Can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
- /4 cup uncooked instant brown rice
- Oz fat-free cream cheese, cut into cubes
- Tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
- Corn tortillas (6 inch)
- /3 cup shredded reduced-fat mild Cheddar cheese
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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