Chicken Enchilada Casserole

A can of Progresso™ Light soup just made it easier to create a tasty chicken casserole with a Mexican twist.
Prep 20 Minutes
Total 55 Minutes
Servings 3

Ingredient List

  • 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 from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
  • 4 corn tortillas (6 inch)
  • 1/3 cup shredded reduced-fat mild Cheddar cheese
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Recipe Continues Below

Preparation

  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

  • 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

  • 1 Serving Calories 250 (Calories from Fat 35);  Total Fat 3 1/2g (Saturated Fat 1g ,Trans Fat 0g);  Cholesterol 30mg;  Sodium 880mg;  Potassium 400mg;  Total Carbohydrate 35g (Dietary Fiber 6g ,Sugars 4g);  Protein 19g
  • % Daily Value: Vitamin A 35%;  Vitamin C 30%;  Calcium 15%;  Iron 10%
  • Exchanges: 2 Starch;  1/2 Other Carbohydrate;  2 Very Lean Meat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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