Serves: 3
Prep Time: 20 minutes
Cook Time: 41 minutes

Chicken Enchilada Casserole

Chicken Enchilada Casserole
 

Ingredients

1boneless skinless chicken breast, cut into thin bite-sized strips
1/2medium red bell pepper, finely chopped
1/4teaspoon  ground cumin
1(18.5-oz.)  can  Progresso® Light Southwestern-style vegetable soup
1/4cup  uncooked instant brown rice
1ounce  fat-free cream cheese, cut into cubes
3tablespoons  Old El Paso® fat-free refried beans (from 16-oz. can)
4corn tortillas (6-inch)
1/3cup  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.
© 2009 ®/TM General Mills All Rights Reserved

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 250 Fiber 6g
Calories From Fat 35 Sugars 4g
Total Fat 4g Protein 19g
Saturated Fat 1g Carbohydrates 35g
Cholesterol 30mg Potassium
Sodium 880mg Sodium Extra

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