“I was just served this at a cooking demonstration and had to share right away because it's SO GOOD! If you have leftover cooked chicken, there's no need for an extra expenditure, and most of the remainder are standard pantry items. Lots of ingredients, but very easy to put together. It's spicy, but can easily be adjusted to milder tastes. A really delicious one dish family meal!”
READY IN:
41mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently.
  3. Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping.
  4. Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top.
  5. Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean.

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