Ww Chicken , Black Bean, and Corn Enchilada Casserole

Name: Ww Chicken , Black Bean, and Corn Enchilada Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
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

Submitted by Lizzie Rodriquez

"6 points"

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photo by teresas

Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 8

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

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.).
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 4-6 minutes.
Coat a 9x13 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 Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

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Reviews

Change it up! Okay so we did no cornmeal and instead of enchilada mix we used chili mix. I sauteed the garlic, onion and green pepper then added the corn and black beans. Then added the tomato paste (I think tomato sauce would be better in the future) and the chili mix and about 1 1/2 cups - 2 cups of water. I had to use a bit more than I thought because the paste couldn't break down all the way. I added shredded chicken and mixed and lastly added some cubed tomatoes and mix. I plated by layering tortilla chips, mixture, shredded cheese. If you like sour cream and chive you could add this for toppings. Thanks!

hspeer
I'm not leaving any stars. This just didn't work for us. I cut the recipe in half and did use less of the enchilada sauce to make a more firmer consistency, but this still came out so soupy. I was hoping the cornmeal would turn into a nice cornbread texture but it didn't. We also found that it lacked flavor even using the hot and spicy enchilada mix. Thanks for letting me make your recipe. Made for Spring PAC 2010.

teresas