Another winner at our house. I made this Chicken Enchilada casserole, and it went over great! Both of us enjoyed it so much!
boneless skinless chicken breast, cut into thin bite-size strips
medium red bell pepper, finely chopped
teaspoon ground cumin
can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
cup uncooked instant brown rice ( I added an extra 1/4 cup because I love rice)
oz fat-free cream cheese, cut into cubes
tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
corn tortillas (6 inch)
cup shredded reduced-fat mild Cheddar cheese
Step 1(I cooked my chicken in a crock pot in the morning, which made it very easy to just shred it and then start cooking)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.
Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
Step 3(Instead of making Individual tortitalls Enchilada's i put everything on top of the tortillas and beans)
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.
Step 4Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.(recipe via Live Better America) Again this meal was quite the success, and the plates were wiped clean.