Skinny Enchilada Casserole

Name: Skinny Enchilada Casserole
Ingredients: 1 cup cooked brown rice or quinoa; 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.); 1 (14.5 oz.) carton Campbell's Mexican Style Tomato Soup (alternatively, any tomato soup, sauce or salsa can be used); 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

Skinny Enchilada Casserole was pinched from <a href="http://www.hungryhealthygirl.com/2015/03/13/skinny-enchilada-casserole/" target="_blank">www.hungryhealthygirl.com.</a>

"A tasty skinny enchilada casserole that takes less than 30 minutes, from start to finish!..."

INGREDIENTS

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1 cup cooked brown rice or quinoa

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2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)

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1 (14.5 oz.) carton Campbell's Mexican Style Tomato Soup (alternatively, any tomato soup, sauce or salsa can be used)

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1 (4 oz.) can chopped green chiles

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1/2 cup corn kernels, frozen, canned or roasted

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1/2 cup canned black beans, drained and rinsed

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2 tablespoons fresh cilantro, chopped

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1/2 teaspoon cumin

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1 teaspoon chili powder

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1/2 teaspoon garlic salt

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salt & pepper to taste, as needed

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1 cup shredded cheese, divided (I used a lite combination of Monterey Jack, Mozzarella and Cheddar.)

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Optional garnish; diced avocado, tomato and fresh cilantro

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