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Ingredients
- 2 chicken breast halves cut into chunks
- 2 TBSP EVOO
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1/4 cup AP flour
- 1 TBSP salt
- 1 tsp oregano
- 2 TBSP cumin
- 1 TBSP paprika
- 2 TBSP dried cilantro
- 2 cups skim milk
- 1/2 cup low sodium chicken broth
- 1 can chili beans with mild sauce
- 1 can whole kernel corn drained
- 1 box cornbread mix
- 1 egg
- 2/3 milk
- 4 oz shredded pepper jack cheese
Details
Preparation time 30mins
Cooking time 55mins
Preparation
Step 1
Saute chicken in 1 TBSP EVOO will no longer pink. Remove from pain. Add onions, peppers and remaining oil. Saute until softened. Stir in flour and cook for 2 minutes. Add salt, spices, broth, and milk slowly while stirring. Stir and cook until mixture has thickened. Add chicken to thickened mixture. Pour into a 8x8 pan until about 2/3 full. You may have leftovers. You can pour these into a second dish so that it fills up about 2/3 full.
Mix cornbread mix as directed on package. Stir in cheese. Pour carefully over the chicken mixture.
Bake at 400F for 20 minutes or until top is golden brown. Sprinkle with paprika. Serve.
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