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Southwest Chicken Enchilada Casserole

(24)
  11 reviews
  • 20 min prep time
  • 55 min total time
  • 9 ingredients
  • 3 servings
  • Pinterest
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  • Save
    656
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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.

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

Steps

  • 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.
  • 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

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

No nutrition information available for this recipe
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