Chicken Black Bean Cornmeal Casserole

Sara Andrea


This meal is great with Zesty Lime Tortilla Chips and salsa.

☆☆☆☆☆ 0 votes


2 can(s)
enchilada sauce
5 c
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


1Preheat oven to 350 degrees.
2Heat 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.
3Meanwhile, 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.
4Coat 9x13 baking dish with cooking spray, Spread cornmeal mixture evenly over bottom of dish.
5Combine beans, corn, and chicken with reserved onion mixture.
6Spread 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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy