Chicken, Black Bean, and Corn Enchilada Casserole

Trying to be healthy - this is a Weight Watchers recipe! The original recipe calls for an Enchilada Sauce Mix - but I could only find canned enchilada sauce. Since I accidentally didn't buy enough to make the full 3 cups worth, I supplemented it with the tomato paste and water.

Ingredients:
3 cups canned Enchilada Sauce
5 cups water, divided
2 Tbsp canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 medium garlic clove, minced
1 1/2 cups uncooked yellow cornmeal
Cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cups cooked chicken breast, skinless, diced
1 1/2 cup Weight Watchers Shredded Mexican Cheese

Directions:
Preheat oven to 350°F. 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.

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.

Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over 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 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.

5 Layer Dip

A truly delicious dip, original recipe from Ellie Krieger. I was unable to find ripe avocados day of - so I added the Nonfat Sour Cream to the mix, which I think should be there even with the avocados! I also used jarred salsa instead of the fresh tomatoes used in the original. The original also doesn't use the oven, but I put the dip in the oven to melt the cheese and to ensure the dip was warm when my guests arrived.

Ingredients:
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1 cup sour cream
1 cup jarred salsa (I used Tostitos)
1/4 cup thinly sliced scallion
3/4 cup shredded extra-sharp Cheddar

Directions:
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the sour cream, then the salsa. Top with cheese. Put in oven at 350 degrees for a few minutes til cheese melts. Sprinkle sliced scallions on top and serve.