Chicken Enchilada Casserole

 

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

• 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.