1 lb. boneless, skinless chicken breasts, cut into 2” pieces
½ onion, chopped
1 tsp. cumin
½ tsp. olive oil
¼ tsp. cayenne pepper
1 green pepper, chopped
1 15 oz. can yellow corn, drained
1 15 oz. can black beans, drained
1 package corn tortillas
1 28 oz. can enchilada sauce
1 small package cornbread mix (plus egg and milk specified on the box)
1 cup shredded Mexican cheese
Start heating your Dutch oven over coals. In a separate pan, cook the chicken, onions and peppers in olive oil and add the cumin and cayenne pepper. Add the corn and black beans to heat through. Put one cup of enchilada sauce and one cup of the chicken mixture in the bottom of the Dutch oven and cover with a layer of tortillas. Repeat these layers. Mix cornbread according to package instructions and pour it over the layers. Top it off with the cheese. Cook covered about 30 minutes at about 350 degrees* or until contents are solidified.