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.
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.