Corn Bread-Topped Chicken Enchilada Casserole Recipe

Ingredients

• 12 oz skinless, boneless chicken breast, cut into bite-size pieces
• 10 oz can enchilada sauce
• 8 oz can no-salt-added tomato sauce
• 1 cup canned no-salt-added black beans, rinsed and drained
• 4 oz can diced green chile peppers, undrained
• 2 oz thinly sliced Monterey Jack cheese with jalapeño peppers, cut into ½-inch pieces
• ½ tsp cumin
• ½ tsp dried oregano, crushed
• ½ tsp dried basil, crushed
• ½ tsp chili powder
• ¾ cup yellow cornmeal
• ½ cup all-purpose flour
• 2 Tbsp granulated sugar
• ¾ tsp baking powder
• ¼ tsp salt
• ¾ cup fat-free milk
• 0.33 cup refrigerated or frozen egg product, thawed
• 3 Tbsp butter, melted
• ½ cup sliced green onions (4)
• Fat-free plain Greek yogurt (optional)

1. Lightly coat the inside of a 4-quart slow cooker with cooking spray; set aside. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook about 3 minutes or until browned.
2. In the prepared slow cooker combine chicken, enchilada sauce, tomato sauce, beans, green chile peppers, cheese, cumin, oregano, basil, and chili powder. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1-½ hours.
3. For corn bread topper, in a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. In a small bowl combine milk, egg product, and melted butter. Add milk mixture all at once to cornmeal mixture; stir just until moistened (mixture will be thin).
4. If using low-heat setting, turn cooker to high-heat setting. Gently spoon corn bread topper evenly over mixture in cooker.
5. Cover and cook about 50 minutes more or until a wooden toothpick inserted in the center of corn bread comes out clean. (Do not lift cover during cooking.) Top with green onions. If desired, top with yogurt. Serve casserole immediately.