main meals

Ingredients

	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(s) water, divided
	2 Tbsp canola oil
	1 cup(s) onion(s), chopped
	1/2 cup(s) green pepper, chopped
	1 medium garlic clove(s), minced
	1 1/2 cup(s) whole-grain yellow cornmeal
	1 spray(s) cooking spray
	15 oz canned black beans, drained and rinsed
	15 oz canned yellow corn, drained and rinsed
	2 cup(s) cooked chicken breast, skinless, diced
	8 oz low-fat cheddar or colby cheese, (1 1/2 cups), shredded

Instructions

• 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.