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Mexican Chicken Casserole
Brown rice, sweet corn, black beans, cubed cooked chicken, and red bell pepper combine in a baking dish with two cans of enchilada sauce and a teaspoon each of chili powder and cumin. Two cups of shredded Mexican cheese blend cover the top and melt to a bubbly crust at 350°F. Shredded lettuce, chopped tomato, green onions, and cilantro go on right before serving to keep them crisp against the hot filling. Eight scoopable portions in one hour.
Equipment
- Oven
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. Cook the frozen brown rice and sweet corn according to their package directions.
- 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.
- 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.
- 4Top the hot casserole with the shredded lettuce, chopped tomato, and the remaining 2 tablespoons of green onions just before serving.
Notes
- Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Add about 5 extra minutes to the baking time to compensate for the chill.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Shortcut: Use a store-bought rotisserie chicken to save time on prepping the cooked chicken breast.
