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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 small red bell pepper, seeded and chopped |
1 clove garlic, minced |
2 teaspoons chili powder |
2 pounds boneless, skinless chicken breasts, sliced |
1 4-oz. can diced green chilies, drained |
salt and pepper |
1 15-oz. can medium red enchilada sauce |
4 cups crumbled cornbread |
1/2 cup buttermilk |
1 1/2 cups shredded cheddar |
Directions:
1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
2. In a large skillet, warm oil over medium heat. Add onion and bell pepper; sauté until onion is translucent, about 4 minutes. Add garlic and chili powder and sauté 1 minute.
3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Sauté until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.
4. In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. Bake until top is golden, about 20 minutes.
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