boneless skinless chicken breast, cut into thin bite-sized strips
1/2
medium red bell pepper, finely chopped
1/4
teaspoon
ground cumin
1
(18.5-oz.)
can
Progresso® Light Southwestern-style vegetable soup
1/4
cup
uncooked instant brown rice
1
ounce
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
Directions
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.
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