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Skinny Mexican Chicken Casserole

(4 reviews)
Skinny Mexican Chicken Casserole
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 8
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An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!

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

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.
Tips  

You can prepare the casserole up to a day ahead; cover and refrigerate. Bake as directed, adding about 5 minutes to bake time to compensate for the refrigeration.

You can serve with tortilla chips for topping or dipping into the casserole; however, it will add more calories.

Nutrition Information 
No nutrition information available for this recipe
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