Chicken, Black Bean and Corn Enchilada Casserole
- Total Time
Make this kid-friendly Mexican meal a cinch to prepare by purchasing cooked chicken breasts from your supermarket deli.
canned enchilada sauce1 ⅔ oz
canned tomato paste6 oz
canola oil2 Tbsp
uncooked onion(s)1 cup(s), chopped
green pepper(s)½ strip(s), chopped
garlic clove(s)1 medium clove(s), minced
yellow cornmeal1 ½ cup(s)
cooking spray1 spray(s)
canned black beans15 oz, drained and rinsed
canned yellow corn15 oz, drained and rinsed
cooked skinless boneless chicken breast(s)2 cup(s), chopped, skinless, diced
shredded fat-free Cheddar cheese1 ½ cup(s)
- 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.)