Chicken Enchilada Casserole

Directions

1. 1
   Heat oven to 350F. 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.
2. 2
   Sprinkle with cumin.
3. 3
   Stir in soup.
4. 4
   Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
5. 5
   Stir cream cheese into chicken mixture until well blended.
6. 6
   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 chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
7. 7
   Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.