Venango County Recipe of the Day: Chicken Enchilada Casserole

| February 4, 2019

Try this tasty chicken casserole with a Mexican twist! Sponsored by Franklin-Oil Region Credit Union.

Chicken Enchilada Casserole


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 – 18.5 oz. can Progresso Light Southwestern-style vegetable soup
1/4 cup uncooked instant brown rice
1 oz. fat-free cream cheese, cut into cubes
3 tbsp. fat-free refried beans
4 – 6″ corn tortillas
1/3 cup shredded reduced-fat mild Cheddar cheese


~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 10 minutes.

~Stir cream cheese into chicken mixture until well blended. Spread one tbsp. of the refried beans on one tortilla; place, beans side up, in the bottom of an ungreased one-quart casserole.

~Top with one cup chicken mixture; sprinkle with one tbsp. of the cheese. Repeat two times. Top with remaining tortilla; sprinkle with remaining cheese.

~Cover; bake 20 to 25 minutes.

If you have a recipe that you would like to share with readers, send it to with the subject: Venango County Recipe of the Day.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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