Corn Bread-Topped Chicken Enchilada Casserole

INGREDIENTS

12 oz

Chicken breast, skinless boneless half

Chicken enchilada casserole

1/2 tsp

Basil, dried

1 cup

Black beans, canned

1 4 ounce can

Green chile peppers

1/2 cup

Green onions

2 oz

Monterey jack cheese with jalapeno peppers

1/2 tsp

Oregano, dried

1/3 cup

Egg product, refrigerated or frozen

1 8 ounce can

Tomato sauce, no-salt-added

1/2 cup

All-purpose flour

1 3/4 tsp

Baking powder

1/2 tsp

Chili powder

3/4 cup

Cornmeal, yellow

2 tbsp

Granulated sugar

1/4 tsp

Salt

Cooking spray, Nonstick

1/2 tsp

Cumin

Corn bread topper

3 tbsp

Butter

Greek yogurt, Fat-free plain

3/4 cup

Milk, fat-free

1 10 ounce can

Enchilada sauce