Chicken Enchilada Casserole

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

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( 85 Ratings)

85 Ratings

5 Stars 25%

4 Stars 13%

3 Stars 32%

2 Stars 24%

1 Stars

Member Reviews ( 13 )

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The Quick Take & Nutrition Info

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The Quick Take:

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

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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:

*Percent Daily Values are based on a 2,000 calorie diet.

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.

Reviews

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1 - 3 of 13 Reviews View All

Posted 5/20/2012 8:01:54 AM REPORT ABUSE Anasha said:

Rating:

I really enjoyed this recipe, with a few alterations. I doubled the recipe, with exception to the soup, Light Santa Fe Progresso soup, since I couldn't find the one that listed. I just used 1 can. I also used flour tortillas instead of corn. I did add 1/2 cup of chopped cilantro as well. Jalepenos would of been nice as well, but didn't add because of the children. I used an entire can of refried beans.

Posted 4/10/2012 9:28:00 AM REPORT ABUSE nagster said:

Rating:

Fabulous! I loved this. Topped with a little reduced fat sour cream, yum yum!

Posted 4/4/2012 7:48:54 AM REPORT ABUSE tigg189074 said:

Rating:

This one was really good. I cooked the chicken with a little seasoning. And I served it with a little sour cream. Will definitely be making this one again!

1 - 3 of 13 Reviews View All

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.