Ww Chicken , Black Bean, and Corn Enchilada Casserole

READY IN: 1hr 30mins
Recipe by Lizzie Rodriquez

6 points

Top Review by hspeer

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!

Ingredients Nutrition


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

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