Photo of Chicken, Black Bean and Corn Enchilada Casserole by WW

Chicken, Black Bean and Corn Enchilada Casserole

Smartpoints value per serving
Total Time
1 hr 30 min
30 min
1 hr
Make this kid-friendly Mexican meal a cinch to prepare by purchasing cooked chicken breasts from your supermarket deli.


canned enchilada sauce

1 oz

canned tomato paste

6 oz


8 cup(s)

canola oil

2 Tbsp

uncooked onion(s)

1 cup(s), chopped

green pepper(s)

½ strip(s), chopped

garlic clove(s)

1 medium clove(s), minced

yellow cornmeal

1½ cup(s)

cooking spray

1 spray(s)

canned black beans

15 oz, drained and rinsed

canned yellow corn

15 oz, drained and rinsed

cooked skinless boneless chicken breast(s)

2 cup(s), chopped, skinless, diced

shredded fat-free Cheddar cheese

1½ cup(s)


  1. 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.)
  2. 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.
  3. 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.
  4. Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
  5. Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
  6. 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.)

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