Weight Watchers Points: 4 per serving

 

Prep time: 20 min

Start to Finish: 55 min

Makes: 3 servings

 

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

1/2 medium red bell pepper, finely chopped

1/4 tsp 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 Tbsp 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

 

1. Heat oven to 350 degrees F. In 12-inch non-stick skillet, cook chicken and bell pepper over medium-high heat 4-6 min, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.

 

2. Stir in soup. Heat to boiling. Stir in rice, reduce heat to low. Cover; cook 10 min or until rice is tender.

 

3. Stir cream cheese into chicken mixture until well blended. Spread 1 Tbsp of the refried beans on 1 tortilla; place bean side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 Tbsp of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

 

4. Cover; bake 20-25 min or until mixture is hot and cheese is melted.

 

 Calories: 250 Dietary Fiber: 6 gm Total Fat: 3.5 gm