CHICKEN BLACK BEAN CORNMEAL CASSEROLE

Chicken Black Bean Cornmeal Casserole image

Provided by Sara Andrea

Number Of Ingredients 12

2 can(s) enchilada sauce
5 c water
2 Tbsp canola or olive oil
1 c onion, chopped
1/2 c green pepper, chopped
1 clove garlic, minced
1 1/2 c uncooked yellow cornmeal
1 can(s) black beans, drained and rinsed
1 can(s) corn, drained and rinsed
2 c cooked chicken breast, cubed
1 1/2 c shredded cheddar cheese
cooking spray

Steps:

1. Preheat oven to 350 degrees.
2. Heat oil in large saucepan over medium heat. Add onion, green pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup onion mixture and place in a mixing bowl; set aside. Stir 3 cups water into remaining mixture and bring to a boil.
3. Meanwhile, add cornmeal to remaining 2 cups of water. In a medium bowl, stir to combine. Add cornmeal mixture to boiling onion mixture. Cook over low heat, stirring constantly until cornmeal is thickened, 4-6 minutes.
4. Coat 9x13 baking dish with cooking spray, Spread cornmeal mixture evenly over bottom of dish.
5. Combine beans, corn, and chicken with reserved onion mixture.
6. Spread 1 can of enchilada sauce over cornmeal, cover with bean mixture. Pour 2nd can of enchilada sauce over top. Cover with cheese. Bake for 45 minutes.