Dinner: Southwest Chicken Enchilada Casserole

A can of Progresso™ Light soup just made it easier to serve a tasty dinner. Chicken breast gets a Mexican twist in this delicious casserole.

This recipe includes fertility superfoods such as:

Chicken Breast, Brown Rice

Health and fertility benefits of Southwest Chicken Enchilada Casserole

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 boneless skinless chicken breast, cut into thin bite-size strips
1/2 medium red bell pepper, finely chopped
1/4 teaspoon ground cumin
1 can (18.5 oz) Progresso™ Light Southwestern-style vegetable soup
1/4 cup uncooked instant brown rice
1 oz fat-free cream cheese, cut into cubes
3 tablespoons Old El Paso™ fat-free refried beans (from 16-oz can)
4 corn tortillas (6 inch)
1/3 cup shredded reduced-fat mild Cheddar cheese

Instructions

Heat oven to 350 °F. 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. Sprinkle with cumin.
Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook about 10 minutes or until rice is tender.
Stir cream cheese into chicken mixture until well blended. 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.
Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

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