Skinny Mexican Chicken Casserole

An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!

Ingredients

1

bag (10 oz) frozen whole grain brown 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

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 

Directions

• 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.