1Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
2Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
57% less fat • 61% less sat fat • 37% fewer calories than the original recipe. Tempt your taste buds with a chocolaty cheesecake that's easier on the waistline.
foil baking cups
thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
oz 1/3-less-fat cream cheese (Neufchâtel), softened
cup unsweetened baking cocoa
oz bittersweet or semisweet baking chocolate, melted
cup fat-free hot fudge topping
Fresh raspberries, if desired
1Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
2In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
3Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
4To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.