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Skinny Mexican Chicken Casserole




Source of Recipe


internet


Recipe Link: https://www.bettycrocker.com/recipes/skinny-mexican-chicken-casserole/958178f6-6223-4c2a-85f3-61aca1fc7077

List of Ingredients




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



Recipe



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.