What’s better than a chicken enchilada? This cheesy, cornbread streusel-topped Chicken Enchilada Bake!
Perhaps the easiest dinner ever, this dish comes together in minutes. To speed up the process, swap in a pound of ground chicken, or use our Mexican Slow Cooker Chicken if you have time to prep your meals ahead for the week!
This dish is delicious served with diced tomatoes and avocados. The crunch of a romaine salad is also a perfect compliment! Try drizzling it with a bit of olive oil, apple cider vinegar, and sea salt for a quick and tasty side that adds deliciously healthy flavor to this yummy dinner.
Yields: 6 servings | Serving Size: 1 slice (1/6 of recipe) | Calories: 433 | Total Fat: 22 g | Saturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 87 mg | Sodium: 253 mg | Carbohydrates: 36 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 25 g | SmartPoints: 14 |
- 2 chicken breast filets (cooked and shredded)
- 3 tablespoons olive oil
- ¼ purple or red onion, finely diced
- 2 cloves garlic, finely chopped
- ½ red pepper, finely diced
- 1 cup black beans
- ½ cup frozen corn
- 16 ounces salsa or enchilada sauce, (optional 1 batch SkinnyMs. Enchilada Sauce)
- ¾ cup cornmeal
- 2/3 cup white whole wheat
- 2 tablespoons coconut sugar
- 3/4 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 ½ cups (reduced-fat) sharp cheddar cheese
- 1/4 cup cilantro or chopped scallions (optional)
Preheat oven to 350 degrees.
In a cast-iron skillet, cook chicken breast until fully cooked. Shred chicken and return to skillet. Cook with 1 tablespoon olive oil, onion, garlic and red pepper until vegetables are crisp-tender, about 2 minutes.
Add black beans, corn, and salsa or enchilada sauce to the skillet. Turn off stove and remove skillet.
In a medium bowl, whisk together 2 tablespoons olive oil, cornmeal, white wheat flour, coconut sugar, baking powder, salt, and egg. The mixture should resemble a crumb-like streusel. Sprinkle this mixture over the top of your skillet. Top with cheddar cheese.
Bake in preheated oven for 25-30 minutes, or just until the cheese is bubbly and barely golden. Garnish with cilantro or scallions. Enjoy!