It's June. Lightning bugs and the sun still shining after 8 pm .. June!! I've been busy ... school ends here on the 19th and I think we're very ready for summer break. I haven't podcasted in weeks and keep meaning to get an episode recorded and then another day (or 4!) goes by. It's on the agenda ... soon.
In the meanwhile, my kids need to eat. Especially my 8yr old who after requesting a third after-school-snack today, was most pleased to see dinner included black beans and chicken - 2 of his favorite things. The recipe is super simple. Super good. Enjoy!
Chicken Enchilada Cornbread Bake
::1 can (10oz) enchilada sauce, mild
::1 can diced tomatoes, drained
::2 cups frozen corn
::1 can black beans, drained
::1 T chili powder
::3 cups cooked chicken (I cut the strips in bite size pieces)
::1 package Jiffy corn muffin mix
::2/3 cup milk
::1 large egg
::2 T Vegetable oil
On medium heat, stir together enchilada sauce, tomatoes, corn, black beans and chili powder. Cook and stir occasionally, about 10 minutes. Add chicken.
In a bowl, whisk together the corn muffin mix, milk, egg and oil. Remove chicken mixture from heat and pour into deep baking dish. Pour cornbread muffin mix over this mixture. Bake at 375 degrees for 30 minutes.