Preheat oven to 350F.
In 12 inch nonstick skillet, cook chicken and bell pepper over medium high heat, stirring constantly, until chicken begins to brown and bell pepper is crisp/tender, about 4 to 6 minutes.
Sprinkle with cumin.
Stir in soup. Heat to boiling over high heat.
Stir in rice; reduce heat to low.
Cover; cook until rice is tender, about 10 minutes.
Remove skillet from heat.
Stir cream cheese into chicken mixture until well blended.
Spread 1 tablespoon of the refried beans on 1 tortilla; place tortilla, beans side up, in bottom of an ungreased 1 quart casserole.
Top with 1 cup of chicken mixture; sprinkle with 1 tablespoon of cheese.
Repeat layers 2 times and then top with remaining tortilla; sprinkle with remaining cheese.
Cover; bake until mixture is hot and cheese is melted, about 20 to 25 minutes.
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