1 boneless skinless chicken breast cut in bite-sized strips
1/4 tsp. ground cumin
1/4 c. uncooked instant brown rice
3 T. Old El Paso FF refried beans
1/3 c. shredded reduced fat cheddar cheese
1/2 medium red bell pepper, finely chopped
1 can Progresso Light Southwestern-style veg. soup
1 oz. FF cream cheese cut into cubes
4 corn tortillas (6 inch)
1. Heat oven to 350. In a 12 inch skillet, cook chicken and bell pepper over medium high heat for 4 to 6 minutes, stirring constantly, until chicken begins to brown and 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 in cream cheese until well blended. Spread 1 T. of refried beans on 1 tortilla; place, bean side up, in the bottom of an ungreased 1-quart casserole dish. Top with 1 c. of the chicken mixture; sprinkle with 1 T. of shredded cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining shredded cheese.
4. Cover and bake 20--25 minutes or until mixture is hot and cheese is melted.
3 servings--4 pts. each
cblessum on 3/12/2008