Ww Chicken, Black Bean And Corn Enchilada Casserole Recipe

Name: Ww Chicken, Black Bean And Corn Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package); 6 oz canned tomato paste; 8 cup water, divided; 2 Tbsp canola oil; 1 cup onion(s), chopped; 1/2 cup green pepper(s), chopped; 1 medium garlic clove(s), minced; 1 1/2 cup uncooked yellow cornmeal; 1 sprays cooking spray; 15 oz canned black beans, drained and rinsed; 15 oz canned yellow corn, drained and rinsed; 2 cup cooked chicken breast, skinless, diced; 1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand

Servings: persons

1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package)
6 oz canned tomato paste
8 cup water, divided
2 Tbsp canola oil
1 cup onion(s), chopped
1/2 cup green pepper(s), chopped
1 medium garlic clove(s), minced
1 1/2 cup uncooked yellow cornmeal
1 sprays cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cup cooked chicken breast, skinless, diced
1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand

1
Preheat oven to 350u00b0F. 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.)
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 to 6 minutes.
4
Coat a 9 X 13-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. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package), 6 oz canned tomato paste, 8 cup water, divided, 2 Tbsp canola oil, and more.

Yes, Ww Chicken, Black Bean And Corn Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ww Chicken, Black Bean And Corn Enchilada Casserole

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