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enchilada sauce mix tomato paste water canola oil green peppers garlic cornmeal cooking spray black beans yellow corn chicken Cheddar cheese
Viewed: 62 - Published at: 8 years agoIngredients
- 1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product (use a 1.62 oz package)
- 6 oz canned tomato paste
- 8 cup water, divided
- 2 Tbsp canola oil
- 1 cup onion(s), chopped
- 1/2 cup green pepper(s), chopped
- 1 medium garlic clove(s), minced
- 1 1/2 cup uncooked yellow cornmeal
- 1 sprays cooking spray
- 15 oz canned black beans, drained and rinsed
- 15 oz canned yellow corn, drained and rinsed
- 2 cup cooked chicken breast, skinless, diced
- 1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
Method
- 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.)
