Chicken, Black Bean and Corn Enchilada Casserole

1-2/3 oz Old Paso Enchilada Sauce Mix
6 oz Canned Tomato Paste
2 T olive oil
2 Onions, chopped
1 Green Pepper, chopped
3 cloves Garlic, minced
1-1/2 c uncooked Yellow Cornmeal
15 oz Canned Black Beans, drained and rinsed
15oz Canned Corn, drained
2 c Cooked Chicken Breast, diced
1-1/2 c Cheddar Cheese, shredded

Preheat oven to 350. Prepare enchilada sauce according to package directions, using tomato paste and 3 cups of water.

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 2 cups of water in a medium bowl and stir to combine. Gradually add cormeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickend, about 4 to 6 minutes.

Coat 9x13 inch 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.

[I RECOMMEND USING ABOUT HALF THE ENCHILADA SAUCE SUGGESTED]

[Thanks to old college friend Sande Golightly Nascimento!]