Ww Chicken , Black Bean, and Corn Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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6 points Ingredients:
1 2/3 ounces dry enchilada mix |
6 ounces canned tomato paste |
8 cups water, divided |
2 tablespoons canola oil |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1 garlic clove |
1 1/2 cups yellow cornmeal |
1 spray nonstick cooking spray |
15 ounces canned black beans, drained and rinsed |
15 ounces canned corn, drained and rinsed |
2 cups cooked boneless skinless chicken breasts, diced |
1 1/2 cups fat-free cheddar cheese, shredded |
Directions:
1. Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
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 4-6 minutes.
4. Coat a 9x13 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.
7. Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).
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