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Chicken Enchilada Casserole

A can of Progresso Light soup just made it easier to create a tasty chicken casserole with a Mexican twist.
3 Servings - 55 min -
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Servings:3  | Calories:500 | Total Fat:10g  | Chol:38mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 4g
20 %
Total Carb 80g
27 %
Fiber 11g
44 %
Sugars 9g
Cholesterol 38mg
13 %
Sodium 965mg
40 %
Protein 24g
48 %
40% Corn tortillas
23% Others combined
22% Vegetable soup
13% Instant brown rice
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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