Chicken, black bean & corn enchilada casserole

Total Time
1 hr 30 min
30 min
1 hr
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.


Enchilada sauce mix

1 oz

Tomato paste

6 oz


8 cup(s), divided

Canola oil

2 Tbsp


1 small, chopped

Green bell pepper

½ medium, chopped


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 boneless skinless chicken breast

2 cup(s), chopped, diced

Reduced fat cheddar cheese

1½ cup(s), shredded, sharp variety


  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.)
  7. Serving size: 1 slice