|Chicken, Black Bean and Corn Enchilada Casserole
1 2/3 oz canned enchilada sauce
6 oz canned tomato paste
8 cup(s) water
2 Tbsp canola oil
1 cup(s) uncooked onion(s), chopped
1/2 strip(s) green pepper(s), chopped
1 clove(s) garlic clove(s), minced
1 1/2 cup(s) yellow cornmeal
1 spray(s) cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup(s) cooked skinless boneless chicken breast(s), skinless, diced
1 1/2 cup(s) shredded fat-free Cheddar cheese
Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)