Chicken Black Bean Cornmeal Casserole

Sara Andrea


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

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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 Chicken Black Bean Cornmeal Casserole

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