Easy Mexican Chicken Casserole

Ingredients

• 1 bag (10 oz) frozen whole-grain brown rice
• 1 bag (12 oz) frozen whole kernel sweet corn
• 1 can (15 oz) black beans, drained, rinsed
• 2 cups cubed cooked chicken breast
• 2 cans (10 oz each) enchilada sauce
• 1 cup chopped red bell pepper
• ¼ cup chopped green onions (4 medium)
• ¼ cup chopped fresh cilantro
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 2 cups shredded reduced-fat Mexican cheese blend (8 oz)
• 1 cup shredded lettuce
• 1 tomato, chopped

Instructions

1. 1Preheat the oven to 375°F and coat a 13x9-inch glass baking dish with cooking spray. Cook the frozen brown rice and sweet corn according to their package directions.
2. 2In the prepared baking dish, combine the cooked rice, corn, black beans, cubed chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, cilantro, chili powder, cumin, garlic powder, and 1 cup of the Mexican cheese blend. Stir carefully until everything is fully incorporated so the spices distribute evenly.
3. 3Bake uncovered for 30 to 35 minutes, or until the edges bubble and the center heats all the way through. Scatter the remaining 1 cup of cheese over the top and bake for another 3 minutes until melted.
4. 4Top the hot casserole with the shredded lettuce, chopped tomato, and the remaining 2 tablespoons of green onions just before serving.

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