Mexican Chicken Casserole

Simply Cornish

Skinny Mexican Chicken Casserole


1 bag (10 oz) frozen whole grain brown rice (1 1/2 c. cooked 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 (I leave this out as I do not like 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


Heat oven to 375°F. Spray 13×9-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…

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