Print
0 from 0 votes
Nutrition Facts
Skinny Enchilada Casserole
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Skinny Enchilada Casserole
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 
A tasty skinny enchilada casserole that takes less than 30 minutes, from start to finish!
Ingredients
  • 1 cup cooked brown rice or quinoa
  • 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
  • 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
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • salt & pepper to taste, as needed
  • 1 cup shredded cheese, divided (I used a lite combination of Monterey Jack, Mozzarella and Cheddar.)
  • Optional garnish; diced avocado, tomato and fresh cilantro
Instructions
  1. Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 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 1/2 cup shredded cheese.

  3. Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
  4. Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Author: Kim
Course: Main Course
Cuisine: Mexican
Keyword: easy Mexican casserole, enchilada casserole, healthy Mexican casserole

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!