Skinny Mexican Chicken Casserole

Skinny Mexican Chicken Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    bag (10 oz) frozen whole grain brown rice

  • 1

    bag (12 oz) frozen corn

  • 1

    can (14 oz) black beans, drained and rinsed

  • 2

    cups cubed cooked chicken breast

  • 2

    cans (10 oz) Old El Paso™ enchilada sauce

  • 1

    cup chopped red bell pepper

  • ¼

    cup chopped green onions (4 medium)

  • ¼

    cup chopped fresh cilantro

  • 1

    teaspoon chili powder

  • ½

    teaspoon ground cumin

  • ½

    teaspoon garlic powder

  • 2

    cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)

  • 1

    cup shredded lettuce

  • 1

    tomato, chopped

Directions

1 Heat oven to 375°F. Spray 13x9-inch glass baking dish (3 qt) with cooking spray. Cook rice and corn as directed on bags. In baking dish, mix rice, corn, beans, chicken, enchilada sauce, red pepper, 2 tablespoons of the green onions, cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended. 2 Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup of cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.


Nutrition

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