Skinny Mexican Chicken Casserole

25
Prep Time
min

60
Total Time
min

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)

5
Servings

Directions
Directions
1. Heat oven to 375F. 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.

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)

Notes

1 cup shredded lettuce

1 tomato, chopped

Tips

Nutrition Information

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.

Serving Size: 1 Serving Calories 230 Calories from

Fat 60 % Daily Value Total Fat 7g 11% Saturated
Fat 3g 15% Trans Fat 0g 0% Cholesterol 55mg 19%
Sodium 620mg 26% Total Carbohydrate 18g 6%
Dietary Fiber 2g 9% Sugars 3g 3% Protein 23g 23%
% Daily Value*: Vitamin A 20% 20% Vitamin
C 20% 20% Calcium 20% 20% Iron 6% 6%

You can serve with tortilla chips for topping or

dipping into the casserole; however, it will add more
calories.

Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0

Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2
Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2
Fat; Carbohydrate Choice1 *Percent Daily Values are
based on a 2,000 calorie diet.
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