We have been enjoying several snow days in a row. My daughter got to play in the snow for the first time. After refusing her mittens the first trip out, she tumbled over in the snow and caught herself with her hands. She stood up crying not understanding what just happened to the ground. I didn't have any problems getting her to wear mittens after that!
With all this cold weather I have been cooking up a storm. This recipe is a real crowd pleaser. It has a rich flavor and the sweet aroma of fresh corn bread muffins. I enjoy making it with chicken or ground beef. It depends what I have on hand in my kitchen. It has the delicious taste of a tamale but it is much easier to make and a little sweeter.
2 Tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2 tsp chili powder
2 lb boneless, skinless chicken breasts, sliced
1 4 oz can green chilies, drained
1 15 oz can medium red enchilada sauce
4 cups crumbled cornbread (cooked)
1/2 cup buttermilk or 1/2 cup milk with couple splashes lemon juice
1 1/2 cups shredded cheese
1. Preheat oven to 350. Spray approximately 9x13 baking dish with cooking spray.
2. Warm oil over medium heat in skillet. Add onion and pepper. Saute onion for about 3-4 minutes. Add garlic and chili powder and heat for additional minute
3. Add chicken (or ground beef) and chilies. Flavor with salt and pepper. Cook until meat is cooked through. Pour in can of enchilada sauce and bring to a boil.
4. Spoon mixture into baking dish.
5. In a separate bowl combine cornbread and buttermilk.
6. Sprinkle 1/2 cup of cheese over mixture in baking dish.
7. Spread cornbread mixture evenly on top. Top with remaining cheese.
8. Bake until golden brown. About 20 min at 350 degrees.