Corn Bread-Topped Chicken Enchilada Casserole

Ingredients

• Nonstick cooking spray
• 12 oz 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 oz Monterey Jack cheese with jalapeno peppers, thinly sliced and cut into 1/2-inch pieces
• 1/2 tsp cumin
• 1/2 tsp dried oregano, crushed
• 1/2 tsp dried basil, crushed
• 1/2 tsp chili powder
• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar (see Tip)
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup fat-free milk
• 1/3 cup refrigerated or frozen egg product, thawed
• 3 tbsp butter, melted
• 1/2 cup sliced green onions
• 1 Fat-free plain Greek yogurt

Instructions

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 1 1/2 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.