Ingredients:
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (15 ounce) cans black beans
1 (11 ounce) cans whole kernel corn, drained
1 (15 ounce) cans tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder ( I use McCormick’s Gourmet Collections seasoning)
2 cups shredded monterey jack and cheddar cheese blend, divided
1 (8 ounce) packages corn muffin mix ( I made my own)
Directions:
Preheat oven to 375 degrees.
Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.
Add beans, corn, tomato sauce and seasonings to skillet.
Bring to a boil over med heat.
Remove from heat and stir in 1 cup shredded cheese.
Pour into a 2 1/2qt casserole.
Top with remaining cheese.
Prepare corn muffin mix batter as directed on package.
Spoon dollops of the batter over chicken mixture.
Bake 25-30minutes or until corn bread is golden brown.
You may serve with warm flour tortillas w/butter and a salad if desired.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.