Chicken Enchilada Casserole

Serves 6

Ingredients:

2 cups + 2 Tablespoons water

1/2 chicken bullion cube

1 cup yellow cornmeal

1-16oz can refried beans

1 teaspoon olive oil

1/4 small red onion, minced

1 garlic clove, minced

salt & pepper

3 chicken tenders, cooked & shredded

1/2 small can diced green chilies

1-10oz can red enchilada sauce, divided

1 1/4 cup shredded cheddar cheese, divided

Directions:

1. Preheat oven to 400 degrees. Bring water and bullion cube to a boil in a small saucepan.

Remove from heat and stir in yellow cornmeal. Spray an 8×8 oven-safe dish with non-stick

spray, then press cornmeal evenly into the bottom. Set aside.

2. Heat olive oil in a skillet over medium-low heat. Saute onions and garlic, seasoning with salt

and pepper to taste, until onions begin to soften, ~5 minutes. Stir often to prevent garlic from

burning. Remove skillet from heat and add in cooked chicken, green chilies, 1/2 of the

enchilada sauce and 3/4 cups cheddar cheese. Stir to mix.

3. Spread refried beans on top of cornmeal in an even layer (may need to heat beans in the

microwave for 30 seconds to soften.) Top with chicken mixture, remaining enchilada sauce,

and remaining cheese.

4. Cover the dish with foil and bake for 20 minutes. Remove foil and cook for an additional 20

minutes, or until cheese is melted. Finish with a blast from the broiler if needed. Serve with

salsa and avocado!

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