Skinny Mexican Chicken Casserole

By kelsa94

Ingredients

• 1 bag (10 oz) frozen whole grain brown rice
• 1 bag (12 oz) frozen whole kernel sweet corn
• 1 can (14 oz) black beans, drained, rinsed
• 2 cups cubed cooked chicken breast
• 2 cans (10 oz each) 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

Preparation

Step 1

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the 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 cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.