1 tablespoon vegetable oil
1 cup diced onions
2 garlic cloves, minced
1 – 4-ounce can green chiles
1 teaspoon taco seasoning
1 ½ cups chopped/shredded rotisserie chicken
1 ½ cups shredded Mexican cheese blend
½ cup diced green bell peppers
2 – 8.5-ounce boxes cornbread mix
⅔ cup milk
3 eggs
½ cup enchilada sauce
½ cup shredded Mexican cheese blend
Sliced green onions or scallions, for garnish
1. Add your onion and bell pepper to a hot skillet set on medium. Stir to combine and to allow the onions to soften. Add garlic and let simmer for one minute.
2. Pour your green chilis into the pan and cook for about three minutes, or until the liquid evaporates. Add your taco seasoning and stir to combine.
3. Add cooked chicken and mix well. Once the chicken is completely coated, remove it from heat add in your cheese. Mix to melt the cheese and set aside.
4. In a separate bowl, combine your cornbread, milk, and eggs. Whisk this together until the mixture is completely combined.
5. Pour half of your cornbread mix in a greased Bundt pan. Add your chicken filling on top, making an even layer all around. Cover the chicken with the remaining cornbread mixture.
6. Bake at 400 degrees for 30 to 35 minutes or until a toothpick comes out clean when inserted into the batter.
7. Allow the dish to cool and settle for five minutes before turning over on a serving dish and topping with enchilada sauce, cheese, and green onions. 

Source : allrecipes,com

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