Mexican Chicken Casserole

Ingredients

• 1 bag (10 oz) frozen whole grain brown rice
• 1 bag (12 oz) frozen corn
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups cubed cooked chicken breast
• 2 cans (10 oz) Old El Paso enchilada sauce
• 1 cup chopped red bell pepper
• 1/4 cup chopped green onions (4 medium)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 cups shredded 2% milk reduced-fat Mexican style cheese (8 oz)
• 1 cup shredded lettuce
• 1 tomato, chopped

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch glass baking dish (3 qt) with cooking spray.
3. Cook rice and corn as directed on bags.
4. In baking dish, mix rice, corn, beans, chicken, enchilada sauce, red pepper, 2 tablespoons of the green onions, cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
5. Bake uncovered 30 to 35 minutes or until bubbly and heated through.
6. Sprinkle with remaining 1 cup of cheese; bake 3 minutes longer or until cheese is melted.
7. Top with shredded lettuce, tomato and remaining green onions.