Ingredients
12
12 servings
- •2 (8.5 ounce) boxes cornbread mix (such as Jiffy®)
- •⅔ cup milk
- •2 large eggs
- •1 teaspoon olive oil
- •1 cup chopped white onion
- •2 pounds ground chicken
- •1 cup chopped roasted poblano peppers
- •2 tablespoons chili powder
- •1 tablespoon ground cumin
- •1 clove garlic, diced
- •1 (15 ounce) can diced tomatoes
- •1 (15 ounce) can whole kernel corn, drained
- •2 cups canned pinto beans, drained and rinsed
- •1 cup chopped black olives
- •½ cup enchilada sauce
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Stir cornbread mix, milk, and eggs together in a bowl; batter will be slightly lumpy. Set aside.
- Heat oil in a large skillet over medium heat. Add onion and saute for about 1 minute. Add chicken, poblano peppers, chili powder, cumin, and garlic. Cook and stir until chicken is crumbly and browned, 5 to 7 minutes.
- Add diced tomatoes, corn, pinto beans, olives, and enchilada sauce; cook until heated through, 3 to 5 minutes. Pour mixture into a 9x13-inch pan and spoon cornbread batter over the top.
- Bake in the oven until cornbread topping is golden brown, about 25 minutes.
Nutritional Facts
Per 12 servings
- Calories: 385
- Carbohydrate: 46g
- Fat: 11g
- Fiber: 7g
- Protein: 26g
- Sugar: 4g
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