Chicken Enchilada Casserole

Chicken, taco seasoning, tomato sauce, cream cheese, black beans, corn and cheese with a yummy cornbread topping make this casserole a good choice for a family dinner.

Yield: 13 x 9 inch casserole

Ingredients

Casserole

• 2 tablespoons olive oil
• 1 1/2 cups cubed chicken breast
• 2 tablespoons taco seasoning
• 1 (14 ounce) can tomato sauce
• 1/4 cup water
• 4 ounces cream cheese
• 1 can black beans, drained
• 1 can whole kernel corn, drained
• 1 cup shredded Mexican style cheese

Topping

• 1 box Jiffy corn muffin mix
• 1/3 cup milk
• 1 egg
• Garnish: cilantro, diced red onion, diced red tomato, sour cream, squeeze of lime juice

Instructions

Casserole

1. Heat oven to 375 degrees F. Spray a 13 x 9 inch baking dish with nonstick spray.
2. Heat olive oil in skillet. Add chicken and cook until almost cooked through.
3. Add taco seasoning, water, tomato sauce and 4 ounces cream cheese. Stir until heated and cream cheese is completely melted.
4. Add chicken mixture to the prepared baking dish.
5. Sprinkle black beans over the top.
6. Sprinkle corn over the top of the black beans.
7. Top with Mexican style cheese.

Topping

1. In a bowl, stir together cornbread mix, milk and egg.
2. Spread cornbread batter over the top of the casserole.
3. Bake for about 30 minutes until it is bubbly and the top is golden brown.
4. Garnish!