Dinner

Enchilada Casserole w/ Cornmeal is for Dinner.

Enchilada Casserole w/ Cornmeal takes 30 minutes to prepare.

Enchilada Casserole w/ Cornmeal takes 45 minutes to cook.

Enchilada Casserole w/ Cornmeal makes 8 servings.

The ingredients for Enchilada Casserole w/ Cornmeal are:

2-3 cups of enchilada sauce
5 cups water
1 cup onion, chopped
1/2 cup green peppers, chopped
1 garlic clove, chopped
1 1/2 cups yellow cornmeal
15 oz can black beans
15 oz can yellow sweet corn
2 cups cooked chicken breast, diced
1 1/2 cups shredded low-fat cheese

Here is how you make Enchilada Casserole w/ Cornmeal:

Preheat oven to 350. Heat 2 Tbsp of oil in a saucepan. Add onions, peppers, 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.Add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixuter to boiling onion-water mixture.Cook on low heat, stirring constantly, until cornmeal is thickened.Coat 9x13 glass baking dish with cooking spray. Spread cornmeal mixture evenly over the bottom of the dish.Spoon beans, corn, and chicken into reserved onion mixture; combine thoroughly.Spread half of enchilada sauce over cornmeal layer. Top with all of the bean mixture and then top with remaining enchilada sauce; sprinkle with cheese and bake for 40-45 minutes.Number of Servings: 8Recipe submitted by SparkPeople user DIXIE131.

The nutritional information for Enchilada Casserole w/ Cornmeal is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 370.0

• Total Fat: 10.6 g
• Cholesterol: 45.5 mg
• Sodium: 883.8 mg
• Total Carbs: 41.7 g
• Dietary Fiber: 7.9 g
• Protein: 26.8 g

Enchilada Casserole w/ Cornmeal is Mexican cuisine.

The dietary needs meet for Enchilada Casserole w/ Cornmeal is Low Fat