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Chicken, Black Bean and Corn Enchilada Casserole


Weights Watchers Points 6

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Rate this recipe 4/5 (3 Votes)


  • 1 2/3 ounces Old El Paso Enchilada Souce Mix, or equivalent product (use 1.62 ounce package)
  • 6 ounces canned tomato paste
  • 8 cups water, divided
  • 2 tablesppons canola oil
  • 1 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 medium garlic clove, minced
  • 1 ; 12 cups uncooked yellow cornmeal
  • 1 spray non-stick cooking spray
  • 15 ounce can yellow corn, drained and rinsed
  • 2 cups cooked chicken breast, skinless, diced
  • 1 1/2 cups low-fat Shredded Cheddar Cheese


Servings 8
Preparation time 30mins
Cooking time 90mins


Step 1

Preheat oven to 350 degrees. Prepare enchilade sauce according to package directions using tomato paste and 3 cups of water.

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 corn meal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 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 unitl heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.

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