Preheat oven to 350 degrees. Mist a 9/13 baking dish with cooking spray.
In a large skillet, warm oil over med. heat. Add onion, and bell pepper; saute until onion is translucent, about 4 min. Add garlic and chili powder and saute 1 min.
Add chicken and chilies; season with salt and pepper. Raise heat to high. Saute until chicken is cooked through, about 5 mintues. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.
In a large bowl, combine cornbread and buttermilk. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. Bake until top is golden, about 20 min.
Originally Submitted
9/5/2010
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