Rating: 3 stars
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Recipe by MyRecipes May 2010

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Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

262 calories; fat 8g; saturated fat 1g; protein 29g; carbohydrates 15g; fiber 1g; cholesterol 84mg; sodium 590mg.
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