Thursday, November 6, 2008

Chicken Enchilada Casserole

Last week I knew I was going to have a busy week ahead of me, so I found this easy recipe on and got the ingredients for a week night "no time to cook" emergency. Well, last night happened to be that night! After a long meeting after work and horrible traffic, DH and I got home late so I whipped up this meal.

It was surprisingly good! I had my doubts with canned soup, instant rice etc. but the flavor was there and it was very hearty. I think this meal was perfect what it was...a "no time to cook" emergency.
Some changes I made were:
1) I used venison instead of Chicken
2) I used motzerella instead of Cheddar! I know, how odd. But it was all I had and it was ok...I'd definately use cheddar next time though!
3)When layering, I used a new layer of tortilla each time with refried beans.
4)Instead of making a round casserole, I did it in a square pan.
5) I used about 4oz. of cream cheese instead of one!
6) Did not use red bell pepper...I don't like them!

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
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.

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