Creamy Mexican Chicken and Rice Casserole

Yesterday Mike and I went grocery shopping. On our list were the ingredients needed to make creamy chicken taquitos, including flour tortillas.  This was obviously before we decided to embark on our 30 day gluten free adventure.  So today my task was to reinvent those ingredients, less the flour tortillas, into a gluten free meal.  This is what I came up with.

Creamy Mexican Chicken and Rice Casserole

1.5 pounds boneless, skinless chicken breasts
2 cups cooked brown rice
1 can black beans, rinsed and drained
1 can fire roasted tomatoes with green chilies, juice included. I used Muir Glen
1.5 cups reduced fat (2%) Mexican shredded cheese, divided. 1 cup and 1/2 cup.
1 cup frozen corn, organic, thawed (you can add them to the colander with the beans while rinsing the beans)
3 tablespoons cream cheese
1 small red onion
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375F.

Place the Cooked rice in a big bowl.

Cut chicken into bite-sized pieces and toss with the spices (cumin, chili powder, salt & pepper). Add the Olive oil to a pan and heat it over medium heat. Without over-crowding the pan, add the chicken and brown. You may need to work in batches. Add the chicken to the bowl with the rice.

Saute the onions in the same pan, about 4-5 minutes, until soft and then add the garlic and continue cooking for 1 additional minute.  Add the tomatoes, cream cheese, bell pepper, beans and corn and stir to combine. Add this mixture to the bowl with the rice and chicken.

Add 1 cup of cheese to the bowl and mix. Place mixture in a casserole dish. I used a 9 x 13 glass baking dish. Top with remaining cheese and bake on center rack for 30  minutes, or until warmed through and cheese is melted.

Serves 6
Nutritional info per serving.
425 calories
40 grams of carbs (37%)
13 grams of fat (27%)
38 grams of protein (36%)

Mike and I enjoyed the casserole enough that I will make it again.  In the future I will likely increase the heat level.  The heat level on this recipe was nice, building slowly, but never uncomfortable. We just like a little more heat.  I would likely add some fresh jalapenos.

If you try this recipe, please let us know how you like it as well as any modifications you make to it.