chicken black bean cornmeal casserole

How To Make chicken black bean cornmeal casserole

• 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.
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