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Mexican Chicken Casserole
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6 SmartPoints Per Serving

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

1. Heat oven to 375°F. Spray 13x9-inch glass baking dish (3 qt) with cooking spray. Cook rice and corn as directed on bags. 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.

2. Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup of cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.

Makes 5 Equal Servings

Nutritional Info: Calories 230; Carbs 18g; Protein 23g; Sat. Fat 3g; Fiber 2g; Sugars 3g
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