Chicken Enchilada Casserole

Prep Time:20 Mins | Total Time:40 Mins | Makes:6 to 8
  

  

Chicken breasts take on a Mexican flavour in this delicious casserole.


1 tsp (5 mL) oil
1/2 lb (250 g) boneless, skinless chicken breasts or thighs, thinly sliced
1/2 tsp (2 mL) cumin
1/2 cup (125 mL) brown rice
1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
3/4 cup (175 mL) water
1/4 cup 50 mL) low-fat cream cheese, cubed
1 cup (250 mL) Green Giant* Frozen Peaches & Cream or NIBLETS* WHOLE KERNEL CORN or 1 can (12 oz/341 mL) Green Giant* NIBLETS* WHOLE KERNEL CORN, drained
1 cup (250 mL) canned black beans, rinsed, drained
1 1/3 cups (325 mL) shredded low-fat Cheddar cheese
1 pkg (334 g) Old El Paso* Large Flour Tortillas
Old El Paso* Thick N' Chunky Salsa, if desired


  • Heat oven to 350°F (180°C). Heat oil in large non-stick skillet, add chicken and cook over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown. Sprinkle with cumin.
  • Add water and salsa. Bring to a boil and stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender. Stir cream cheese into chicken mixture until well blended. Stir in corn and beans.
  • Place 1 tortilla on large baking sheet. Top with 3/4 cup (175 mL) chicken mixture; sprinkle with 2 tbsp (25 mL) of the cheese. Repeat 2 times. Top with fourth tortilla; sprinkle with 1/3 cup (75 mL) cheese. Repeat with remaining 4 tortillas.
  • Bake for 15 to 20 minutes or until mixture is hot and cheese is melted.
  • Serve with additional salsa if desired.
Chicken Enchilada Casserole




Tip
Tip: Turn the heat intensity up or down by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.


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1 Serving: Calories 550; ( Calories from Fat 220 ); Total Fat 25g ( Saturated Fat 7g , Trans Fat 1/2g ) ; Cholesterol 85mg; Sodium 1490mg; Total Carbohydrate 51g ( Dietary Fiber 3g , Sugars 9g ); Protein 31g  Percent Daily Value* : Vitamin A 20%; Vitamin C 10%; Calcium 20%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

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