| 1 | boneless skinless chicken breast, cut into thin bite-size strips |
| 1/2 | medium red bell pepper, finely chopped |
| 1/4 | teaspoon ground cumin |
| 1 | can (18.5 oz) Progresso® Light Southwestern-style vegetable soup |
| 1/4 | cup uncooked instant brown rice |
| 1 | oz 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 |
Serve with...
Cinna-spin Cookies
Total Time:
1 hour 10 min
| 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. |
|
| Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 4. |
|
| 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. |
Nutrition Information:
250 ( 35); 3 1/2g ( 1g, 0g); 30mg; 880mg; 35g ( 6g, 4g); 19g 35%; 30%; 15%; 10% 2 ; 1/2 ; 0 ; 2 2
| WEIGHT WATCHERS and POINTS are registered trademarks of Weight Watchers International, Inc. |