Chicken Black Bean Cornmeal Casserole Food

CHICKEN & BLACK BEAN CASSEROLE

Steps:

• Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
• Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
• Cut the tortillas in half.
• Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
• Sprinkle about 1/3 of the cheese on top of the tortilla layer.
• Spoon half of the chicken and bean mixture on top.
• Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
• Finish with the remaining cheese
• Cover with foil and cook for 35 minutes in a 350 degree oven.
• Serve with chopped lettuce, tomatoes and sour cream.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
• Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
• Top with cheddar cheese.
• Cover and bake for 45 minutes.
• Bake uncovered for an additional 10 minutes or until the cheese is melted.

MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
• Sprinkle the chicken with salt and chili powder.
• Top the chicken with corn kernels and black beans.
• Sprinkle with more chili powder. Top with crumbled Cotija cheese.
• Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Steps:

• In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
• Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
• Stir in beans and chicken.
• Preheat oven to 350°.
• In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
• Top with 4 tortillas and sprinkle with 1 cup cheese.
• Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
• Top with 4 tortillas and 1 cup cheese.
• Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
• Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
• 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 4-6 minutes.
• Coat a 9x13 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 Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

CHICKEN AND RICE CASSEROLE WITH CHILIES, CORN, AND BLACK BEANS

Steps:

• Make the topping and set aside*.
• Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapeños, and 1 t. salt and cook until softened, about 5 - 7 minutes.
• Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
• Slowly whisk in the broth and the cream.
• Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
• Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
• When the chicken is cool enough to handle, shred into bite-size pieces.
• Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
• Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
• 8Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
• Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
• To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.

CHICKEN-BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
• Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
• Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
• Repeat with remaining tortillas and chicken mixture.
• Cover and bake at 350° for 25-30 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.

SOUTHWEST CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken breast generously with cumin and celery salt on both sides.
• Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
• Shred cooked chicken with two forks.
• Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
• Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
• Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
• Put each roll, seam side down, close together into baking dish.
• Top each dish with 1/2 of the remaining salsa.
• Sprinkle with cheese.
• Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.

CHICKEN BLACK BEAN CORNMEAL CASSEROLE

Steps:

• 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.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.