Healthy Mexican Casserole

Ingredients: 

12-6 inch corn tortillas 

1 chicken breast cubed

1 red bell pepper chopped 

A dash of chili powder 

1/2 can refried beans 

1 can Progresso light southwestern style vegetable soup 

1/2 cup quick brown rice 

4 ounces cream cheese 

1/2 cup reduced fat shredded cheese * I didn't use that much 

1. Preheat oven to 350 degrees 

2. In a skillet on medium/ high heat cook chicken, peppers, & the chili powder until the chicken is done. 

3. Add the can of soup bring to a boil then add the rice reduce to simmer, cover, and cook for 10 minutes. 

While it's simmering prepare tortillas 

4. In a 9x13 casserole dish but 1 tablespoon of refried beans on the bottom layers of tortillas. I was able to get 6 on the bottom. 

5. Mix in cream cheese to the skillet mixture and spread over the bottom layer of tortillas. 

6. Top with tortillas and cheese. 

Cook for 20-25 minutes. 

Makes about 4 servings (really it depends how many corn tortillas are used) 

WW Points 5 

Calories: 275 per serving 

~Allison