Elote Chicken & Rice Bake
This Elote Chicken & Rice Bake is a great throw-together meal that's quick, easy, and delicious!
Equipment
- Mixing Bowls
- 9x9 Baking Dish
Ingredients
- 1 can sweet corn
- 1/4 red onion diced
- 2 tbsp chopped pickled jalapeño
- 2 tbsp chopped cilantro cut up some some extra for topping
- 1 cup fat free shredded mozzarella
- 2 cups cooked chicken breast diced
- 1/2 cup instant rice uncooked
- 3 cup cauliflower rice frozen
- 1/2 cup queso fresco for topping
Sauce
- 1/4 c light sour cream
- 1/4 c plain nonfat greek yogurt
- 1/4 c light Mayo
- 1/4 c low sodium chicken broth
- 1 Tsp agave
- 1/2 Tsp chipotle chili pepper
- 1/4 Tsp cumin
- 1/2 Tsp smoked paprika
- 1/2 Tsp salt omit if using regular chicken broth
- Juice and zest of 1/2 lime
Instructions
- Preheat oven to 350º F.
- Combine chicken, cauliflower rice (still frozen), chopped onion, cilantro, shredded cheese, corn, and instant rice in a large bowl.
- In a smaller bowl, whisk together all sauce ingredients. Pour over chicken mixture and toss to fully coat.
- Pour mixture into a 9×9″ baking dish and bake for 30-40 minutes, until the edges are browned.
- Finish it off with crumbled queso fresco, extra chopped red onions, chopped cilantro, and a squeeze of fresh lime.
- Store any leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave for ~1 minute. Enjoy!
Notes
Each serving is 4 points on WW. Click here to add to WW app.
Nutrition
Calories: 253kcalCarbohydrates: 15gProtein: 25gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 64mgSodium: 538mgPotassium: 445mgFiber: 2gSugar: 4gVitamin A: 304IUVitamin C: 39mgCalcium: 257mgIron: 1mg
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