Skinny Mexican Chicken Casserole
By shuber
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
- 1/4 cup chopped green onions (4 medium)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
- 1 cup shredded lettuce
- 1 tomato, chopped
Details
Servings 5
Preparation time 20mins
Cooking time 60mins
Adapted from bettycrocker.com
Preparation
Step 1
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.
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