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Chicken Enchilada Casserole

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Progresso® light soup provides a simple addition to this tasty chicken casserole dinner. Perfect if you love Mexican cuisine.

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 3

Ingredients

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

Directions

  • 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.

Nutrition Info

The Quick Take:

  • Calories 260
  • Fat 6g
  • Saturated Fat 2 1/2g
  • Sodium 630mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
630mg
630%;
Total Carbohydrate
33g
33%
(Dietary Fiber
6g
6%
  Sugars
4g
4%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
20%;
Calcium
20%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 08/15/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
630mg
630%;
Total Carbohydrate
33g
33%
(Dietary Fiber
6g
6%
  Sugars
4g
4%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
20%;
Calcium
20%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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