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Mexican Street Corn Chicken and Rice Casserole Weight Watchers Recipe
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Mexican Street Corn Chicken and Rice Casserole

Yield: 6 servings
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 2 cups cooked, shredded chicken breast
  • 2 cups cooked rice
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons skim milk
  • 1/2 cup finely diced yellow onions
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat the oven to 375°F. Spray an 8x8 baking dish with nonstick cooking spray.
  • Add the diced onion to a skillet coated with nonstick cooking spray. Cook over medium heat for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
  • In a large bowl, whisk together the sour cream, light mayonnaise, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper.
  • Stir the cooked rice, shredded chicken, corn, cooked onion and garlic, and shredded cheese into the sauce. Mix until everything is evenly coated.
  • Spread the mixture evenly into the prepared baking dish.
  • Bake uncovered for 25–30 minutes, or until the casserole is heated through and the cheese is melted.
  • Let the casserole rest for about 5 minutes. Sprinkle with cilantro and serve with fresh lime wedges if desired.

Notes

NUTRITION INFORMATION:
1 of 6 servings
250 calories, 8g total fat, 3g saturated fat, 562 mg sodium, 26g total carbs, 1g dietary fiber, 3g sugars, 20g protein (myfitnesspal.com)