Skinny Mexican Chicken Casserole

Skinny Mexican Chicken Casserole
Preparation time
25 mins
Cooking time
60 mins
Difficulty
easy
Serves
5 people

Skinny Mexican Chicken Casserole.

An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!

Print

Skinny Mexican Chicken Casserole

Scale

Ingredients

  • 1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
  • 2 cups cubed cooked chicken breast
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1/4 cup chopped green onions (4 medium)
  • 1/4 cup chopped fresh cilantro
  • 1 small red bell pepper, chopped
  • 3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
  • 1 cup shredded lettuce
  • 1 tomato, chopped

Instructions

  1. Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
  2. Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
Skinny Mexican Chicken Casserole
5 (100%) 1 vote

Recomendet

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*