Corn Bread-Topped Chicken Enchilada Casserole

Corn Bread-Topped Chicken Enchilada Casserole

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Rated: 0
  • Makes: 8 servings
  • Prep 25 mins
  • Slow Cook 3 hrs (low) or 1 1/2 hours (high) plus 50 minutes (high)
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 31


  • Nonstick cooking spray
  • 12 ounces skinless, boneless chicken breast, 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 thinly sliced Monterey Jack cheese with jalapeno peppers, cut into 1/2-inch pieces
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon chili powder
  • Corn bread topper
  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar*
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fat-free milk
  • 1/3 cup refrigerated or frozen egg product, thawed
  • 3 tablespoons butter, melted
  • 1/2 cup sliced green onions
  • 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 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.
  3. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.
  4. 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).
  5. If using low-heat setting, turn cooker to high-heat setting. Gently spoon cornbread topper evenly over mixture in cooker.
  6. 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. If desired, top with yogurt. Serve immediately.


  • *Sugar Substitute: Choose Splenda® Sugar Blend: Follow package directions to use product amount equivalent to 2 tablespoons sugar.
  • *Sugar Substitute: Nutrition analysis per serving: same as above except 268 calories, 30 g carbohydrate, 6 g total sugar

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 273 cal., 8 g total fat (4 g sat. fat), 46 mg chol., 567 mg sodium, 31 g carb. (3 g fiber, 7 g sugars), 16 g pro.

Diabetic Exchanges

Starch (d.e): 2; Vegetables (d.e): 0.5; Fat (d.e): 1; Lean Meat (d.e): 1