Ingredients:
1 teaspoon butter
2 cups chopped onions
1/2 cup chopped green bell peppers
1/3 cup diced seeded poblano chiles or 1 (4 1/2 ounce) cans chopped green chilies, drained
1 small garlic cloves, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breasts ( about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12 ounce) bottles chili sauce
1 (10 1/2 ounce) cans low sodium chicken broth
1 (11 1/2 ounce) cans refrigerated cornbread twists dough
Directions:
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
Spoon chicken mixture into 11×7 inch baking dish coated with cooking spray.
Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
Servings: 8
Time preparation: 30 min.
Time total: 70 min.