Skinny Mexican Chicken Casserole

bettycrocker.com

Sarah Lohner

1 bag (10 oz) frozen whole grain brown rice

1 bag (12 oz) frozen whole kernel sweet corn

1 can (14 oz) black beans, drained, rinsed

2 cups cubed cooked chicken breast

2 cans (10 oz each) Old El Paso™ 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 2% milk reduced-fat Mexican style cheese blend (8 oz)

1 cup shredded lettuce

1 tomato, chopped

Directions at bettycrocker.com

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