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    Skinny Mexican Chicken Casserole

    Source of Recipe


    Recipe Link:

    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


    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.




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