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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 8 servings |
||
| Calories 437 | ||
| Calories from Fat 141 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 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 685mg | 19% | |
| Total Carbohydrate 41.1g | 13% | |
| Dietary Fiber 7.1g | 28% | |
| Sugars 9.3g | ||
| Protein 33.9g | 67% | |
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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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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Main Dish > Savory Pies
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > United States > Western
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: mommyoffour
On Mar 6, 2009
This was good, filling and easy to put together. My DS especially loved it as he ate 3 helpings (did I mention hes 6!!!!) I haven't seen him eat that much in a long time. I will be putting this in my repeat cookbook. Thank you for posting.
From: **Angie**
On Jan 8, 2009
MMMmm... We all loved this yummy pot pie! I sauteed some onions and added them in along with the other ingredients. Such a tasty meal!
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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