Skinny Mexican Chicken Casserole
An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!
Total Time: 1
Prep Time:
Cook Time:
Total Time:
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 breasts |
| 2 cans | (10 oz each) old el paso™ enchilada sauce |
| 1 cup | chopped red bell pepper |
| 1/4 cup | chopped green onion (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 |
Directions:
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.
Source: bettycrocker.com