Chicken Enchilada Casserole

250 Calories per Tortilla (as pictured)

This is another one of those meals that has alot of components to it- so it is very flavorful. Definitely one that I'll make again!

prep time:20 min

start to finish:55 min

makes:3 servings (4 points)

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 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.

Nutritional Information

1 Serving: Calories 250 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol30mg; Sodium 880mg; Total Carbohydrate 35g (Dietary Fiber 6g, Sugars 4g); Protein 19g Percent Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 15%; Iron 10% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0Vegetable; 2 Very Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.


Source: www.eatbetteramerica.com