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Mexican Chicken Casserole
A hearty casserole brings together tender chicken breast, black beans, sweet corn, and brown rice in a rich enchilada sauce. Baking everything in a single dish makes it an ideal choice for busy weeknight dinners. The melted Mexican cheese blend creates a gooey, comforting layer on top. Fresh garnishes of crisp lettuce, juicy tomatoes, and bright cilantro add a refreshing crunch to every bite.
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
- 1Preheat the oven to 375°F and coat a 13x9-inch glass baking dish with cooking spray. Prepare the frozen brown rice and sweet corn according to their package directions.
- 2Place the cooked rice, corn, black beans, cubed chicken, enchilada sauce, bell pepper, two tablespoons of green onions, cilantro, chili powder, cumin, garlic powder, and one cup of the Mexican cheese blend into the baking dish. Stir the ingredients carefully until they are fully combined.
- 3Bake the mixture uncovered for 30 to 35 minutes until it bubbles and heats all the way through. Scatter the remaining one cup of cheese over the top and bake for another 3 minutes until the cheese melts.
- 4Scatter the shredded lettuce, chopped tomato, and the remaining two tablespoons of green onions over the hot casserole.
- 5Serve the finished dish immediately while the cheese is warm and gooey.