Chicken Enchilada Casserole

A can of Progresso® Light soup just made it easier to serve a tasty dinner. Chicken breast gets a Mexican twist in this delicious casserole.

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Servings 3

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( 24 ) Ratings

24 Ratings

5 Stars 11%

4 Stars 19%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 11 )

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ingredients 9
Prep Time 20 min
Total Time 55 min

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 about 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

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Expert Tips

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

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.

Review & Comments

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Alicia813

report Posted Apr. 24, 2013 2:26 PM

OUTSTANDING!! And better yet....EASY. The only change I made, I used 1/2 cup rice, instead of 1/4 cup (because someone mentioned in a earlier review that it was a little soupy). With that change, it wasn't soupy at all, and everyone loved it!

SheilaM16

report Posted Mar. 10, 2013 5:10 PM

I tried this recipe last week and it was a hit with very picky eaters! I added a little salt and pepper and it came out yummy. I do suggest to add a little sour cream and salsa at the moment of serving to give it another layer of flavor but on its own its still very good and leftovers are better than the day before. I will prepare this recipe again!