Weight Watchers Chicken, Black Bean and Corn Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 384.3
- Total Fat: 12.7 g
- Cholesterol: 47.9 mg
- Sodium: 714.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 6.6 g
- Protein: 26.7 g
View full nutritional breakdown of Weight Watchers Chicken, Black Bean and Corn Enchilada Casserole calories by ingredient
Introduction
Yummy mexican dish! Yummy mexican dish!Number of Servings: 8
Ingredients
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2 cups Enchilada Sauce
8 cups Water
2 Tbsp Canola Oil
1 cup Onions, chopped
1 clove Garlic
1/2 cup Green Pepper chopped
1.5 cup uncooked yellow cornmeal
1.5 cup black beans canned drained
2 cups yellow corn
2 cups cooked chicken breast, diced (about 2 lbs)
1.5 cup reduced fat cheddar cheese
Directions
Makes 8 huge servings
Preheat oven to 350. Heat oil in large saucepan over medium heat. Add pepper, onion and garlic. Cook unil translucent - about 5 minutes. Remove 1 cup of this mixture to a large bowl and mix with chicken, beans and corn - set aside. Stir 3 cups of water into the pan and bring to boil. In another bowl mix the cornmeal with 2 cups of water. Add to boiling pan and cook (stirring constantly) until thick - about 5 minutes. Coat a 9" x 13" glass dish with cooking spray and spread cornmeal mixture into bottom of dish. Pour 1/2 of enchilada sauce over cornmeal mixture, then put all of chicken mixture ontop of that. Pour the rest of the enchilada sauce over that and top with cheese. Bake at 350 until heated through - about 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user CARGIRL13.
Preheat oven to 350. Heat oil in large saucepan over medium heat. Add pepper, onion and garlic. Cook unil translucent - about 5 minutes. Remove 1 cup of this mixture to a large bowl and mix with chicken, beans and corn - set aside. Stir 3 cups of water into the pan and bring to boil. In another bowl mix the cornmeal with 2 cups of water. Add to boiling pan and cook (stirring constantly) until thick - about 5 minutes. Coat a 9" x 13" glass dish with cooking spray and spread cornmeal mixture into bottom of dish. Pour 1/2 of enchilada sauce over cornmeal mixture, then put all of chicken mixture ontop of that. Pour the rest of the enchilada sauce over that and top with cheese. Bake at 350 until heated through - about 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user CARGIRL13.
Member Ratings For This Recipe
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