Chicken Tamale Casserole

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 small red bell pepper, seeded and chopped
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 2 pounds boneless, skinless chicken breasts, sliced
• 1 4-oz. can diced green chilies, drained
• Salt and pepper
• 1 15-oz. can medium red enchilada sauce
• 4 cups crumbled cornbread
• 1/2 cup buttermilk
• 1 1/2 cups shredded Cheddar

1. Preheat oven to 350u0b0F. Mist a 9-by-13-inch baking dish with cooking spray.
2. In a large skillet, warm oil over medium heat. Add onion and bell pepper; saute until onion is translucent, about 4 minutes. Add garlic and chili powder and saute 1 minute.
3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Saute until chicken is cooked through, about 5 minutes. Pour in enchilada sauce. Bring to a boil. Spoon mixture into baking dish.
4. 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 minutes.

vegetable oil, onion, red bell pepper, clove garlic, chili powder, chicken breasts, green chilies, salt, red enchilada sauce, cornbread, buttermilk, cheddar

Taken from www.myrecipes.com/recipe/chicken-tamale-casserole-0 (may not work)