Tex Mex Chicken with Cornbread Cobbler

Saute 1/2 an onion, diced

Add chopped 1-2 chopped jalapeños (depending how spicy you like it), 
3 cups chopped chicken,
a 10oz can of Rotel tomato & green chiles,
a 15oz can of black beans, a cup of corn,
and two 10oz cans of enchilada sauce.

Season with 2 tablespoons each of chili powder, garlic powder,and oregano
2 teaspoons cayenne pepper, cumin and black pepper.
Once everything is hot and bubbly, add a couple handfuls 
of chopped cilantro.  
Stir! Stir! Stir!

Put all ingredients into a 9x13 casserole dish.  Top with a double batch of cornbread batter.
You can totally use a mix here (two boxes), but if you're feeling ambitious, my favorite cornbread recipe is noted below.


Bake at 375 for 30 minutes or until cornbread is golden and cooked through.

I know there are several schools of thought on cornbread, but I love mine sweet.  When I make this, I usually drizzle it with honey or slather it with homemade honey butter.