IIFYM Recipe- Mexican Chicken Casserole

IIFYM Recipe- Mexican Chicken Casserole

Total Time- 35 minutes

Ingredients

  • 1 bag (11 oz) Green Giant Steamers frozen corn and black beans with brown rice in a southwestern style sauce
  • 2 cups cooked chicken breast
  • 1 can (10 oz) Old El Paso enchilada sauce
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 small red pepper
  • 3/4 cup shredded reduced fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 tomato chopped

Directions

  • 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.
  • 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.

Macro Breakdown

  • Total Servings- 8
  • Calories per serving- 230
  • Protein- 23 grams
  • Fat- 7 grams
  • Carb- 18 grams
  • Fiber- 2 grams