Chicken Enchilada Casserole

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Tasty, skinny and takes less than 30 minutes from start to finish!
Great served with hot corn tortillas or tostadas and a fresh green salad.

1 cup cooked brown rice or quinoa
2 cups cooked chicken, cubed or shredded
(rotisserie chicken works great)
2 cups salsa
2 chopped green chiles or 1 (4oz) can of green chiles
1 cup corn kernels, frozen or canned
3/4 cup canned pinto beans or black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
1/4 cup chopped sweet onion (optional)
1/2 tsp cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt or fresh minced garlic
Salt & pepper to taste
1 1/3 cup shredded cheese (Mexican blend shredded cheese – recommended)

Garnish: diced avocado, tomato and fresh cilantro
Servings = 6


  1. Preheat oven to 375 F. and prepare an 2 ½ quart baking dish with nonstick cooking spray
  2. In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and ½ cup of shredded cheese.
  3. Spread mixture in the prepared baking dish. Top with remaining shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
  4. Serve immediately. Garnish with avocado, tomato and cilantro. (For an extra kick use Pico de Gallo.)

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