Chicken Enchilada Casserole

(24)
11 reviews.
  • 20 min prep time
  • 55 min total time
  • 9 ingredients
  • 3 servings

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

Directions

  1. 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. 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. 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. 4 Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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