Skinny Mexican Chicken Casserole

Mexican Chicken Bake

When you want an easy meal that's packed with flavor and is served up together all in one dish, reach for this Mexican chicken casserole recipe. You can even assemble it ahead of time and bake before serving!
Prep 25 Minutes
Total 1 Hours
Servings 5

Ingredient List

  • 1 bag (11 oz) 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
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Recipe Continues Below

Preparation

  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.

Expert Tips

  • You can prepare this Mexican casserole with chicken up to a day ahead—just cover and refrigerate until ready to bake. Then bake as directed, adding about 5 minutes to bake time to compensate for the refrigeration.
  • Serve your Mexican chicken casserole with tortilla chips for dipping or as a topping.

Nutrition

Calories230(Calories from Fat60),Total Fat7g(Saturated Fat3g,Trans Fat0g),Cholesterol55mgSodium620mgTotal Carbohydrate18g(Dietary Fiber2g Sugars3g),Protein23g;% Daily Value*:Vitamin A20%;Vitamin C20%;Calcium20%;Iron6%; 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 Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.
 

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