Mexican Chicken Casserole


An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then

bake just before serving!


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)

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


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 a bag for a minimum time. In a large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into the 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.

Nutrition Information

Serving Size: 1 Serving
Calories 230
Total Fat 7g
Saturated Fat 3g
Cholesterol 55mg
Sodium 620mg
Total Carbohydrate 18g
Dietary Fiber 2g
Sugars 3g
Protein 23g