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.
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 of the chicken mixture; sprinkle with 1 tablespoon of the cheese.
Repeat 2 times.
Top with remaining tortilla; sprinkle with remaining cheese.
Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.
Notes / Tips / Wine Advice:
Make it ahead
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.
