Chicken, Black Bean and Corn Enchilada Casserole

By nichc

Ingredients

• 1 2/3 oz Pace Enchilada Sauce, or sauce mix (use a 1.62 oz package)
• 6 oz canned tomato paste
• 8 cup(s) water, divided
• 2 Tbsp canola oil
• 1 cup(s) onion(s), chopped (chopped)
• 1/2 strip(s) green pepper(s), chopped
• 1 clove(s) garlic clove(s), minced (medium)
• 1 1/2 cup(s) yellow cornmeal
• 1 spray(s) cooking spray
• 15 oz canned black beans, drained and rinsed
• 15 oz canned yellow corn, drained and rinsed
• 2 cup(s) Chicken breast without skin, roasted, skinless, diced (chopped)
• 1 1/2 cup(s) shredded fat-free cheddar cheese

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 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.)

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 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 a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

8 WW Plus Points per serving