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Skinny Mexican Chicken Casserole

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 8
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An easy Mexican dinner! You can even assemble it ahead of time, refrigerate, then bake just before serving!
Created Dec 26, 2016
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    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.

Nutrition Information

No nutrition information available for this recipe
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