This simple skinny Mexican chicken casserole is a surprisingly healthy dish (it certainly tastes naughty!) and is high in protein, but bursting with flavor. I happen to try this recipe after I got a few bags of steamers nearly free a few weeks back using a coupon deal I spotted in the coupon forums here on the site.
There are 2 different products that work very well for this recipe, you can use either Green Giant Steamers Southwestern Frozen Corn and Black beans with brown rice OR you can use Birdseye Recipe Ready Steamfresh Blend. Either will work and they both taste great in this recipe, but sometimes it can be difficult to find one or the other!
In addition to this being a delicious casserole dish, it also makes a scrumptious dip for tortilla chips!
1 pkg Southwestern Steamer w/ Sauce
1 can Enchilada sauce (Mild or Hot)
2 cups cooked chicken, diced
4 scallions, finely sliced
1/4 c. Fresh cilantro, chopped
1 sm. red bell pepper, finely diced
1/2 c. shredded cheddar cheese
1 tomato, diced
Heat the oven to 375F
Steam the veggies according to the lowest time listing on the directions on the bag. In the baking dish combine the steamed veggies, enchilada sauce, chicken, scallions, cilantro, bell pepper and half of the cheese. Mix with a fork to combine and ensure the sauce is distributed evenly. Top with Cheese.
Bake uncovered 20-25 minutes, until cheese is melted and bubbly.
Remove from oven, top with fresh tomato and serve!
Here it is again, with the Cheese Omitted and this time using Birdseye Steamfresh Southwest Style with corn, lentils, bell pepper and sauce. This one does not contain rice.