Chicken Enchilada Casserole from Betty Crocker
Ingrediënten
- 1 boneless skinless chicken breast cut into thin bite-size strips
- ½ medium red bell pepper finely chopped
- ¼ teaspoon ground cumin
- 1 can ready-to-serve light Southwestern-style vegetable soup
- uncooked instant brown rice
- 1 oz fat-free cream cheese cut into cubes
- fat-free refried beans from 16-oz can
- 4 corn tortillas 6-inch
- ⅓ cup shredded reduced-fat mild Cheddar cheese
Instructies
- 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.
- 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.--------------------------------------------------------------------------------------------------
