Chicken Enchilada Casserole

 

 
4 boneless chicken breast cut into bite sized strips
1 medium red pepper diced
1/2 teaspoon ground cumin
1 large can (18.5 oz) Southwestern style veggie soup (Progresso makes a great one)
1 cup instant brown rice (uncooked)
4 oz cream cheese, cubed
16 oz can refried beans
1 pkg large tortilla shells (approx 8 to 12 depending on packaging)
2 cups shredded cheddar cheese


350* preheated oven
9 x 13 casserole dish
Aluminum foil

In large skilled cook chicken and red pepper or medium heat, stirring constantly until chicken begins to brown.  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 2 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of casserole dish. Top with 1 cup chicken mixture; sprinkle with cheddar cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese. 
  
Cover with aluminum foil and bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Sprinkle cheddar cheese on top when you remove it from the oven.

 Ole~
Enjoy!!!!!!!!!!