Skinny Mexican Chicken Casserole

An easy Mexican dinner! You can even assemble it ahead of time, refrigerate, then bake just before serving! ...MORE + LESS -

1 1/2 cups (375 mL) cooked whole grain brown rice

2 1/2 cups (625 mL) frozen whole kernel sweet corn

19 oz (540 mL) black beans, drained, rinsed

2 cups (500 mL) cubed cooked chicken breast

2 cans (10 oz each) enchilada sauce

1 cup (250 mL) chopped red bell pepper

1/4 cup (50 mL) chopped green onions (4 medium)

1/4 cup (50 mL) chopped fresh cilantro

1 teaspoon (5 mL) chili powder

1/2 teaspoon (2 mL) ground cumin

1/2 teaspoon (2 mL) garlic powder

2 cups (500 mL) shredded reduced-fat Mexican style cheese blend

1 cup (250 mL) shredded lettuce

1 tomato, chopped

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1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Thaw frozen corn by placing in a colander and running under cold tap water; drain excess liquid. 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.

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.