Skinny Enchilada Casserole
Author: 
Recipe type: One dish entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup cooked brown rice or quinoa
  • 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
  • 1 (14.5 oz.) carton Campbell's Mexican Style Tomato Soup (alternatively, any tomato soup, sauce or salsa can be used)
  • 1 (4 oz.) can chopped green chiles
  • ½ cup corn kernels, frozen, canned or roasted
  • ½ cup canned black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic salt
  • salt & pepper to taste, as needed
  • 1 cup shredded cheese, divided (I used a lite combination of Monterey Jack, Mozzarella and Cheddar.)
  • Optional garnish; diced avocado, tomato and fresh cilantro
Instructions
  1. Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2½ quart baking dish with nonstick cooking spray.
  2. In a large bowl, combine brown rice or quinoa, chicken, soup or salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and ½ cup shredded cheese.
  3. Spread mixture into the prepared baking dish. Top with remaining ½ cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
  4. Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Recipe by mommy's two cents at http://mommystwocents.com/2015/12/taco-tuesday/