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Title:   Chicken Enchilada Casserole Recipe

Nutrition facts

Serving Size 1 slice
Amount per serving
Calories 250 Calories from Fat 35
Hide Daily Values % Daily Value*
Total Fat 3.5g 5%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 880mg 37%
Total Carbohydrates 35g 12%
  Dietary Fiber 6g
  Sugars 4g
Protein 19g
Vitamin A 35%     Vitamin C 30%
Calcium 15%     Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.

Chicken Enchilada Casserole

Chicken breast gets a Mexican twist in this delicious casserole.

Prep Time:20 min
Start to Finish:55 min
Makes:3 servings

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3 Ratings : 0 Reviews : Rate/Review Recipe

1boneless skinless chicken breast, cut into thin bite-size strips
1/2medium red bell pepper, finely chopped
1/4teaspoon ground cumin
1can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
1/4cup uncooked instant brown rice
1oz fat-free cream cheese, cut into cubes
3tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
4corn tortillas (6 inch)
1/3cup shredded reduced-fat mild Cheddar cheese

1.Heatoven to 350°F. In 12-inch nonstick skillet, cook chicken and bellpepper over medium-high heat 4 to 6 minutes, stirring constantly, untilchicken begins to brown and bell pepper is crisp-tender. Sprinkle withcumin.
2.Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
3.Stircream cheese into chicken mixture until well blended. Spread 1tablespoon of the refried beans on 1 tortilla; place, beans side up, inbottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture;sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top withremaining tortilla; sprinkle with remaining cheese.
4.Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Nutrition Information:

1 Serving: Calories 250 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 30mg; Sodium 880mg; Total Carbohydrate 35g (Dietary Fiber 6g, Sugars 4g); Protein 19Percent Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 15%; Iron 10%

last edit by elle, 9/5/2007 1:25:46 PM

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Mexican food  

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