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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


  1. Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish by using nonstick cooking spray.

  2. 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.

  3. 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.

  4. Serve immediately, garnished with the avocado, tomato and cilantro, if desired.

  5. Enjoy!


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