Tuesday, February 22, 2011

chicken enchilada casserole

Here's a delicious mexican dish for you!

What you need:
1 boneless skinless chicken breast cut into thin bite size strips
1/2 medium red bell pepper, finely chopped
1 can 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 refried beans
4 corn tortillas (6 in)
1/3 cup shredded mild cheddar cheese

Heat oven to 350 F. Cook chicken and bell pepper over medium/high heat in skillet for 4-6 minutes until chicken begins to brown.

Stir in soup. Heat to boiling. Reduce heat to low, cover and cook for 10 minutes.

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 dish. Top with 1 cup of chicken mixture, sprinkle with 1 tablespoon of cheese. Repeat 2 times.

Top with remaining tortilla and sprinkle with remaining cheese. Cover and bake 20-25 minutes.

It serves about 3 and it's delicious!

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