Skinny Enchilada Casserole
1 cup cooked brown rice or quinoa
2 cups cooked chicken, cubed or shredded
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cumin
1 teaspoon chili powder
1 3/4 cups salsa
1 (4 oz.) can chopped green chiles
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
1/2 teaspoon garlic salt
salt & pepper to taste, as needed
1 cup shredded cheese, divided
Optional garnish: diced avocado, tomato and fresh cilantro
Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish by using nonstick cooking spray.
In a large bowl, mix together brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
Spread the mixture into prepared baking dish. Top with the remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and the cheese is melted, approximately 15 minutes.
Serve immediately, garnished with the avocado, tomato and cilantro, if desired.