Chicken Enchilada Casserole Recipe 5 pts |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Ingredients:
1 can(s) 18.5oz progresso light southwesternstyle vegetable soup |
1 boneless, skinless chicken breast, cut into thin strips |
1 ounce(s) cream cheese, fat free, cut into cubes |
1/4 teaspoon(s) ground cumin |
1/4 cup(s) instant uncooked brown rice |
4 medium corn tortillas (6 inch) |
1/2 red bell pepper, finely chopped |
1/3 cup(s) shredded cheese, cheddar, reduced fat |
Directions:
1. Preheat oven to 350F.
2. In 12 inch nonstick skillet, cook chicken and bell pepper over medium high heat, stirring constantly, until chicken begins to brown and bell pepper is crisp/tender, about 4 to 6 minutes.
3. Sprinkle with cumin.
4. Stir in soup. Heat to boiling over high heat.
5. Stir in rice; reduce heat to low.
6. Cover; cook until rice is tender, about 10 minutes.
7. Remove skillet from heat.
8. Stir cream cheese into chicken mixture until well blended.
9. Spread 1 tablespoon of the refried beans on 1 tortilla; place tortilla, beans side up, in bottom of an ungreased 1 quart casserole.
10. Top with 1 cup of chicken mixture; sprinkle with 1 tablespoon of cheese.
11. Repeat layers 2 times and then top with remaining tortilla; sprinkle with remaining cheese.
12. Cover; bake until mixture is hot and cheese is melted, about 20 to 25 minutes.
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