Best 4 Ww Chicken Black Bean And Corn Enchilada Casserole Recipes

Looking for a flavorful and satisfying casserole that's perfect for a weeknight meal? Look no further than this mouthwatering Chicken Black Bean and Corn Enchilada Casserole. Packed with tender chicken, protein-packed black beans, and sweet corn, all smothered in a creamy enchilada sauce and topped with melted cheese, this casserole is a symphony of flavors and textures that will tantalize your taste buds. And the best part? It's a Weight Watchers-friendly recipe, so you can indulge without the guilt. But that's not all, this article also features a collection of other delicious recipes that are sure to become your new favorites. From the zesty Chicken Fajita Stuffed Bell Peppers to the hearty Slow Cooker Salsa Chicken Tacos, each recipe is carefully crafted to deliver a unique culinary experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

Here are our top 4 tried and tested recipes!

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE

Ww Chicken , Black Bean, and Corn Enchilada Casserole image

Make and share this Ww Chicken , Black Bean, and Corn Enchilada Casserole recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 2/3 ounces dry enchilada mix
6 ounces canned tomato paste
8 cups water, divided
2 tablespoons canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove
1 1/2 cups yellow cornmeal
1 spray nonstick cooking spray
15 ounces canned black beans, drained and rinsed
15 ounces canned corn, drained and rinsed
2 cups cooked boneless skinless chicken breasts, diced
1 1/2 cups fat-free cheddar cheese, shredded

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

Chicken, black bean and corn enchilada casserole image

This kid-friendly Mexican-inspired oven bake is a cinch to prepare. It has all the great flavors you'd expect to taste in traditional enchiladas but doesn't require the hassle of filling tortillas and rolling them up before baking. Instead, we've spread the zesty filling between cornbread-like layers. You can use any leftover chicken you might have in your fridge or you can grab some cooked chicken breasts from your supermarket deli. Garnish the final dish with chopped fresh cilantro, green onion, or tomatoes if on hand. Serve with your favorite sautéed or steamed veggies or with a fresh salad loaded with crisp carrots, radishes, and cucumbers.

Categories Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1.666 oz Enchilada sauce mix
6 oz Canned tomato paste
8 cup(s) Water divided
2 Tbsp Canola oil
1 small Uncooked onion(s) chopped
0.5 medium Green pepper(s) chopped
1 medium clove(s) Garlic clove(s) minced
1.5 cup(s) Yellow cornmeal
4 spray(s) Cooking spray
15 oz Canned black beans rinsed and drained
15 oz Canned yellow corn rinsed and drained
2 cup(s), chopped Cooked skinless boneless chicken breast(s) diced
1.5 cup(s), shredded 50% reduced fat sharp cheddar cheese

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

Nutrition Facts : Calories 112 kcal

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)

Black Bean and Corn Enchilada Casserole (No Meat) image

We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!

Provided by CookingBlues

Categories Cheese

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon extra virgin olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon Mexican chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15 ounce) cans reduced sodium black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can Rotel tomatoes & chilies, HOT
nonstick cooking spray
1 (28 ounce) can red enchilada sauce
12 corn tortillas
1 1/2 cups reduced-fat Mexican cheese blend
1 1/2 cups reduced-fat colby-monterey jack cheese

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).

Tips:

To save time, use pre-cooked chicken or canned black beans.
Feel free to add other vegetables to the casserole, such as chopped bell peppers, onions, or zucchini.
If you like a bit of spice, add a teaspoon of chili powder or cumin to the sauce.
Top the casserole with shredded cheese and bake until melted and bubbly.
Serve the casserole with sour cream, guacamole, and salsa.

Conclusion:

This Chicken, Black Bean, and Corn Enchilada Casserole is a delicious and easy weeknight meal that the whole family will enjoy. It's packed with flavor and can be customized to your liking. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner idea, give this casserole a try!