SKINNY MEXICAN CHICKEN CASSEROLE

Skinny Mexican Chicken Casserole image

An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 14

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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:

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.
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.

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 45 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g