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.
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