Enchilada Casserole
- Number of Servings: 12
Ingredients
1.62 oz packet of Old El Paso Enchilada Sauce Mix 6 oz canned tomato paste 8 c water, divided 2 TBS canola oil 1 c onion, chopped 1/2 c green bell pepper, seeded and chopped 1 medium garlic clove, minced 1.5 c dry yellow cornmeal Cooking spray 15 oz canned black beans, drained and rinsed 15 oz canned yellow corn, drained and rinsed 2 c cooked chicken breast, skinless, diced 1.5 c FF or soy shredded cheddar cheese
Preheat oven to 350*. Prepare enchilada sauce according to package directions, using tomato paste and 3 c water. (You will end up with 3 c sauce, total.)
Heat oil in a large saucepan or skillet over medium heat. Add onion, pepper and garlic. Cook, stirring, until translucent, about 5 minutes. Remove 1 c of onion mixture and place in a large mixing bowl; set aside. Stir 3 c water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 c of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water/onion mixture. Cook over low heat, stirring occasionally, until cornmeal is thickened, about 4-6 minutes.
Coat a 9x13" baking dish with cooking spray. Spread cornmeal mixture evenly in 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 then remaining enchilada sauce. Sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 12 pieces and serve.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user BAKPAKNMAMA.
Heat oil in a large saucepan or skillet over medium heat. Add onion, pepper and garlic. Cook, stirring, until translucent, about 5 minutes. Remove 1 c of onion mixture and place in a large mixing bowl; set aside. Stir 3 c water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 c of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water/onion mixture. Cook over low heat, stirring occasionally, until cornmeal is thickened, about 4-6 minutes.
Coat a 9x13" baking dish with cooking spray. Spread cornmeal mixture evenly in 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 then remaining enchilada sauce. Sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 12 pieces and serve.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user BAKPAKNMAMA.
Nutritional Info Amount Per Serving
- Calories: 197.3
- Total Fat: 3.8 g
- Cholesterol: 25.9 mg
- Sodium: 357.5 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.3 g
- Protein: 12.7 g
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