Chicken, black bean & corn enchilada casserole
7
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
8
Difficulty
Moderate
This kid-friendly Mexican-inspired oven bake is a cinch to prepare. It has all the great flavors you’d expect to taste in traditional enchiladas but doesn’t require the hassle of filling tortillas and rolling them up before baking. Instead, we’ve spread the zesty filling between cornbread-like layers. You can use any leftover chicken you might have in your fridge or you can grab some cooked chicken breasts from your supermarket deli. Garnish the final dish with chopped fresh cilantro, green onion, or tomatoes if on hand. Serve with your favorite sautéed or steamed veggies or with a fresh salad loaded with crisp carrots, radishes, and cucumbers.
Ingredients
Enchilada sauce mix
1⅔ oz
Tomato paste
6 oz
Water
8 cup(s), divided
Canola oil
2 Tbsp
Onion
1 small, chopped
Green bell pepper
½ medium, chopped
Garlic
1 clove(s), minced
Yellow cornmeal
1½ cup(s)
Cooking spray
4 spray(s)
Canned black beans
15 oz, rinsed and drained
Canned yellow corn
15 oz, rinsed and drained
Cooked skinless, boneless chicken breast
2 cup(s), chopped, diced
Reduced fat cheddar cheese
1½ cup(s), shredded, sharp variety