What you will need
2 chicken breasts
3/4 cup enchilada sauce
1 can black beans
1/2 cup frozen corn
3/4 cup salsa
3/4 cup grated cheddar
oz corn bread mix
1/4 cup oil
milk(Nutritional facts 145 calories, 8.7 g fat, 6.49 g carbohydrates, 10.27 g protein, 110 mg cholesterol, 637 mg sodium)
How to cook
Gather all ingredients
Gather cornbread ingredients
Portion and prepare all ingredients
Make the cornbread by combining, milk, and oil
Add the egg and stir to combine. Mix with spatula until smooth. Set aside while you prepare the other ingredients.
Cut the chicken breasts in half lengthwise so that you can brown them move evenly and quickly on a skillet.
Add a little bit of oil to a pan on medium high heat. Add the chicken to the pan and brown for 3-5 mins on each side. Add salt and pepper to each side.
Flip the chicken and repeat the browning on the other side and on the other pieces, adding the salt and pepper on both sides.
Cut the chicken breasts into small cubes.
Chop the root and stem side off of the onion and chop into a small dice.
Saute the onions on the same pan as the chicken for 5 minutes or until translucent and slightly caramelized.
Add the sauteed onions to the bowl with the browned chicken. Add frozen corn and drained black beans.
Add the enchilada sauce and salsa to the bowl as well and mix to combine.
Add the mixture to an oven-safe baking dish. I used a 2 quart pyrex dish for this. Sprinkle the top with the shredded cheddar cheese.
Top the baking pan with the cornbread batter and spread around with a spatula to cover the whole top.
Bake for 30 minutes in a 400 degree oven.