Corn Bread-Topped Chicken Enchilada Casserole

Corn Bread-Topped Chicken Enchilada Casserole

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From: Diabetic Living Magazine

For a twist on the classic chicken enchilada casserole, this slow cooker recipe is topped with homemade corn bread.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Chicken Enchilada Casserole
  • Nonstick cooking spray
  • 12 ounces skinless, boneless chicken breast half, cut into bite-size pieces
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 1 4-ounce can diced, green chile peppers, undrained
  • 2 ounces Monterey Jack cheese with jalapeno peppers, thinly sliced and cut into ½-inch pieces
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon chili powder
  • Corn Bread Topper
  • ¾ cup yellow cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons granulated sugar (see Tip)
  • 1¾ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup fat-free milk
  • ⅓ cup refrigerated or frozen egg product, thawed
  • 3 tablespoons butter, melted
  • ½ cup sliced green onions
  • Fat-free plain Greek yogurt (optional)


  • Prep

  • Ready In

  1. Lightly coat the inside of a 4-quart slow cooker with cooking spray; set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook just until browned, about 3 minutes.
  2. In the prepared slow cooker combine the 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 1½ hours.
  3. Meanwhile, prepare 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 cornbread topper evenly over mixture in cooker. 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 sliced green onions and top with yogurt, if desired. Serve immediately.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend: Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 268 calories, 30 g carbohydrate, 6 g total sugar.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 273 calories; 8 g fat(4 g sat); 3 g fiber; 31 g carbohydrates; 16 g protein; 37 mcg folate; 46 mg cholesterol; 7 g sugars; 740 IU vitamin A; 7 mg vitamin C; 171 mg calcium; 2 mg iron; 567 mg sodium; 381 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ vegetable, 2 starch, 1 lean protein, 1 fat

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