Healthier Mexican Chicken Casserole
Elevate your dinner game with this Healthier Mexican Chicken Casserole, a wholesome yet indulgent comfort food that ticks all the right boxes. Packed with lean shredded chicken, hearty brown rice, protein-rich black beans, and a medley of vibrant veggies like corn, green chilies, and diced tomatoes, this dish is as nourishing as it is flavorful. A creamy base of non-fat plain Greek yogurt and a perfectly spiced blend of chili powder, cumin, and garlic powder infuse every bite with bold Mexican-inspired flavor. Topped with melted reduced-fat Mexican cheese and garnished with fresh cilantro, this casserole is oven-baked to golden, bubbling perfection in just 30 minutes. Quick to prepare, using mostly pantry staples, it’s a healthier take on a classic that’s perfect for weeknight dinners or meal prepping. Whether served on its own or alongside a crisp green salad, this lighter option doesn’t skimp on taste or satisfaction!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 cups Brown rice, cooked
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels, fresh or frozen
- 1 can (14.5 ounces) Diced tomatoes, no-salt-added
- 1 cup Tomato sauce, low-sodium
- 1 can (4 ounces) Chopped green chilies
- 1 cup Shredded reduced-fat Mexican cheese blend
- 1 cup Plain Greek yogurt, non-fat
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large mixing bowl, combine the shredded chicken, cooked brown rice, black beans, corn, diced tomatoes (with their juices), chopped green chilies, and tomato sauce.
Add the chili powder, cumin, garlic powder, salt, and black pepper to the bowl and mix well to evenly distribute the seasonings.
Fold in the plain Greek yogurt and stir until everything is thoroughly combined.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the shredded reduced-fat Mexican cheese blend evenly over the top of the casserole.
Bake uncovered in the preheated oven for 30 minutes, or until the casserole is heated through and the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 50.7 g | ||
| Protein | 317.1 g | 634% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1421 mg | 109% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5284 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
