Chicken Enchilada Casserole
you will want to double it up... for left overs and trust me you will want left overs lol
1boneless skinless chicken breast, cut into thin bite-size strips
1/2medium red bell pepper, finely chopped
1/4 tspteaspoon ground cumin
1 can(s)(18.5 oz) progresso® light southwestern-style vegetable soup
1/4 cuncooked instant brown rice
1 ozfat-free cream cheese, cut into cubes
3 Tbspold el paso® fat-free refried beans (from 16-oz can)
4corn tortillas (6 inch)
1/3 cshredded reduced-fat mild cheddar cheese
How to Make Chicken Enchilada Casserole
- # 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.
- Make 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.