Skinny Enchilada Casserole
1 cup cooked brown rice or quinoa
2 cups cooked chicken, cubed (or shredded)
1 3/4 cups salsa
1 (4 oz.) can chopped green chiles
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
salt & pepper to taste, as needed
1 cup shredded cheese, divided
Optional garnish; diced avocado, tomato and fresh cilantro Directions:
Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish, spray with nonstick cooking spray.
In a large bowl, mix together brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, chili powder, garlic salt, cumin, and 1/2 cup shredded cheese.
Spread mixture into the baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, approximately15 minutes.
Serve immediately, garnish with avocado, tomato and cilantro, if you wish to do so.