Chik'n Enchilada Casserole

1 pkg. Morningstar Farms Chik’n strips

½ medium red bell pepper, finely chopped

¼ teaspoon ground cumin

1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

¼ cup uncooked instant brown rice

1 oz fat-free cream cheese, cut into cubes

3 tablespoons 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°F. In 12-inch nonstick skillet, cook bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until bell pepper is crisp-tender. Sprinkle with cumin.

2. Stir in soup and chik'n. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

3. Stir cream cheese into 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 mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

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