Chicken, Black Bean and Corn Enchilada Casserole (Weight Watchers)

By Cherri

NUTRITION FACTS
Serving Size: 1 servings
Amount per Serving
Calories 380
Total Carbohydrate 45.37g

Calories from Fat 94.7
Total Fat 10.52g
Saturated Fat 3.93g
Cholesterol 49.38mg
Sodium 478.49mg
Dietary Fiber 7.03g
Sugars 7.38g
Protein 25.99g

Ingredients

• 1 2/3 oz Green Chile Enchilada Sauce
• 6 oz Tomato Paste
• 8 cups Water
• 2 tbsp Olive Oil
• 1 cup Yellow Onions - Diced
• 1/2 cup Chopped Green Bell Peppers
• 1/4 tsp Minced Garlic
• 1 1/2 cups Yellow Cornmeal
• 15 oz Black Beans (canned)
• 15 oz Sweet Corn
• 1 lb Boneless, Skinless Chicken Breast
• 1 1/2 cups Sharp Shredded Cheddar Cheese

Preparation

Step 1

Black beans and corn drained and rinsed.

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.)


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 to 6 minutes.


Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over the bottom of the 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 a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)