Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Mexican
Ingredients: 4 6-inchs corn tortillas (6 inch); 28 grams fat-free cream cheese, cut into cubes; 0 teaspoons ground cumin; 59 milliliters uncooked instant brown rice; 79 milliliters shredded reduced-fat mild Cheddar cheese; 1 mediums red bell pepper, finely chopped; 3 Tbsps Old El fat-free refried beans (from 16-oz can); 1 boneless skinless chicken breast, cut into thin bite-size strips; 524 grams can Light Southwestern-style vegetable soup

The recipe Chicken Enchilada Casserole is ready in roughly 55 minutes and is definitely a great gluten free option for lovers of Mexican food. This recipe serves 3. This main course has 357 calories, 21g of protein, and 10g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have corn tortillas, cream cheese, bell pepper, and a few other ingredients on hand, you can make it. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Bell Pepper

Whole Chicken

Equipment you will use

Frying Pan

Oven

Sprinkle with cumin.

Ingredients you will need

Cumin

Stir in soup.

Ingredients you will need

Soup

Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

Ingredients you will need

Rice

Stir cream cheese into chicken mixture until well blended.

Ingredients you will need

Cream Cheese

Whole Chicken

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.

Ingredients you will need

Refried Beans

Tortilla

Whole Chicken

Cheese

Spread

Beans

Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

46-inchs

corn tortillas (6 inch)28grams

fat-free cream cheese, cut into cubes 0teaspoons

ground cumin 59milliliters

uncooked instant brown rice 79milliliters

shredded reduced-fat mild Cheddar cheese 1mediums

red bell pepper, finely chopped 3Tbsps

Old El fat-free refried beans (from 16-oz can)1

boneless skinless chicken breast, cut into thin bite-size strips 524grams

can Light Southwestern-style vegetable soup

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.