Skinny Mexican Chicken Casserole

 


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

Steps

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.

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