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Chicken Enchilada Casserole

A can of Progresso® Light soup just made it easier to create a tasty chicken casserole with a Mexican twist.

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( 124 Ratings)

124 Ratings

5 Stars 53%

4 Stars 23%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 45 )

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Prep Time 20 min
Total Time 55 min
Servings 3

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 35),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 880mg; 880%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 6g 6% Sugars 4g 4% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 30%;
Calcium: 15%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 45 Reviews View All

Posted 3/25/2013 9:37:49 PM REPORT ABUSE Diva1000 said:

Rating:

This was so easy to make. My teenage twins almost licked their plates clean. I used ground chicken instead of chicken breast.

This reply was: Helpful Inspiring

Posted 3/4/2013 12:34:12 PM REPORT ABUSE leinaalajoan said:

Rating:

Delicious !! We are not bell pepper likers, so we left this out. I let the soup, rice, cream cheese simmer in the pot for 30 min. and then finished up the recipe. I think it gave time for all the flavors to blossom !! This is one good recipe !!

This reply was: Helpful Inspiring

Posted 2/4/2013 3:32:15 PM REPORT ABUSE AshliH said:

Rating:

I couldnt find the type of soup this recipe calls for so I used a similar kind of mexican style soup. The soup already had rice in it so I didnt add the brown rice the recipe calls for. It turned out delicious! Love this recipe! & it was fairly easy to make.

This reply was: Helpful Inspiring