Chicken Enchilada Casserole

1
raine justmesugar

By
@raine143

oh so good ... fast and easy

you will want to double it up... for left overs and trust me you will want left overs lol

Rating:
★★★★★ 2 votes
Comments:
Serves:
3
Prep:
25 Min
Cook:
55 Min

Ingredients

1
boneless skinless chicken breast, cut into thin bite-size strips
1/2
medium red bell pepper, finely chopped
1/4 tsp
teaspoon ground cumin
1 can(s)
(18.5 oz) progresso® light southwestern-style vegetable soup
1/4 c
uncooked instant brown rice
1 oz
fat-free cream cheese, cut into cubes
3 Tbsp
old el paso® fat-free refried beans (from 16-oz can)
4
corn tortillas (6 inch)
1/3 c
shredded reduced-fat mild cheddar cheese

How to Make Chicken Enchilada Casserole

Step-by-Step

  • 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.
  • 2Make the casserole up to 24 hours ahead of baking, and store covered in the refrigerator. Since you'll be baking a cold casserole, expect the bake time to be a few minutes longer.

Printable Recipe Card

About Chicken Enchilada Casserole

Regional Style: Mexican