I found several recipes online for chicken enchilada casseroles. However, I couldn't find one that I liked so I combined several recipes and came up with my own.
Chicken Enchilada Casserole
2 pounds boneless skinless chicken breast
1 can rotel
I can Progresso Light Southwest Vegetable Soup
1/2 cup instant brown rice
1 Tbsp cumin
1 oz fat free cream cheese
4 corn tortillas
1/2 can fat free refried beans
1/2 cup shredded cheese
1 can enchilada sauce
Cut chicken into small cubes, add cumin and cook in skillet. Add soup, rotel, and rice. Bring to a boil and simmer for 10-15 minutes or until rice is fully cooked. Stir in cream cheese.
Preheat oven to 350 degrees F.
Spread 1-2 Tbsp refried beans on a tortilla and place in a casserole dish, face up.
Layer a 1/3 of chicken mixture and 1/3 of the cheese.
Repeat twice layering tortilla w/ beans, chicken mixture, and then cheese.
The last tortilla will be placed with bean side down.
Add desired amount of enchilada sauce to top and bake for 25-30 minutes.
This is an awful picture, but it is really really tasty!