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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (291g) Recipe makes 8 servings |
||
| Calories 456 | ||
| Calories from Fat 141 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.8g | 24% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 941mg | 39% | |
| Potassium 737mg | 21% | |
| Total Carbohydrate 44.6g | 14% | |
| Dietary Fiber 8.4g | 33% | |
| Sugars 9.3g | ||
| Protein 35.2g | 70% | |
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Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 (15 ounce) can black beans
- 1 (11 ounce) can whole kernel corn, drained
- 1 (15 ounce) can tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon dried chipotle powder (I use McCormick's Gourmet Collections seasoning)
- 2 cups shredded monterey jack and cheddar cheese blend, divided
- 1 (8 ounce) package corn muffin mix (I made my own)
Directions
1
Preheat oven to 375 degrees.2
Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done.3
Add beans, corn, tomato sauce and seasonings to skillet.4
Bring to a boil over med heat.5
Remove from heat and stir in 1 cup shredded cheese.6
Pour into a 2 1/2qt casserole.7
Top with remaining cheese.8
Prepare corn muffin mix batter as directed on package.9
Spoon dollops of the batter over chicken mixture.10
Bake 25-30minutes or until corn bread is golden brown.11
You may serve with warm flour tortillas w/butter and a salad if desired.
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Featured Reviews for This Recipe
On Sep 15, 2008
I cooked it in a dutch oven on the stove top, using cornbread as dumplings. I used less cheese (just a little cheddar grated under and on top of the dumplings).
From: hojo
On Jun 24, 2008
Wow! I thought it was awesome! To save time and money, I used two 12.5 oz cans of chicken. Tasted great! Wouldn't change or add a thing! Thanks Peppermint Kitty, this was the first time I heard my DH say he wanted thirds! 
From: Lizgirl
On Jun 1, 2007
This is a very good recipe but I gave it 4 stars because I thought it was a little too wet for me. I made it a second time and drained my black beans and used 6 oz. of tomato paste insteas of sauce. This came out just the way I like it, scoup-a-ble! I got the tomato sauce recipe idea from another recipe that I love a lot.
From: Lvs2Cook
On Nov 7, 2007
We really enjoyed this recipe for dinner last night! It was very easy to make and I made as posted. I used the full 1/2 tsp. of chipotle powder and all the spices worked together and were just the right amount of spicy. I used a box of Jiffy corn muffin mix and it worked perfect. Thanks for posting a keeper!
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