Tuesday, February 18, 2014

Healthy Mexican Casserole

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 


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