Ww Chicken Black Bean And Corn Enchilada Casserole Food

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, BLACK BEAN AND CORN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
• 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 to 6 minutes.
• Coat a 9 X 13-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 a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)
• Serving size: 1 slice

ENCHILADAS - BLACK BEAN AND CORN

Steps:

• Preheat oven to 350°F.
• Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
• Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste), and half the jalapeño (to taste) (reserve remaining for garnish) to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
• Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space) Place one tortilla on a clean work surface. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
• Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
• Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
• Plate dish garnishing with remaining jalapeño (to taste), radish, enchilada sauce, and sour cream. Bon appétit!

CORN & BLACK BEAN CASSEROLE

Steps:

• In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
• Whisk together remaining ingredients: toss with bean mixture.
• Cover & chill at least 1/2 hour.

BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat over to 400.
• Brown ground beef in large skillet over medium high heat until no longer pink.
• Drain.
• Add taco seasoning& water-mix well.
• Cook about 4 minutes.
• Heat oil in a medium saucepan over medium heat until hot.
• Add onion and garlic-cook until tender.
• Add beans, enchilada sauce and green chiles.
• Mix well.
• Bring to a boil-remove from heat& stir in sour cream.
• Spoon ground beef mixture down center of each tortilla.
• Roll up, seam side down in an ungreased 12 x 8 baking dish.
• Spoon bean& enchilada sauce mixture over filled tortillas.
• Sprinkle with cheese.
• Bake at 400 for 8 to 12 minutes.
• Spoon salsa down center of casserole.
• Sprinkle with green onions.

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
• 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
• 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
• 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
• 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
• 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
• 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
• 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
• 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
• 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
• 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
• 13. Let it sit out of the oven for about 5 minutes before serving.
• Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
• In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
• Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• Let rest for 10 minutes before serving. Enjoy!