EnchiLAWda Pie

Honestly, this is AMAZING! Give it a go, just try it out! I promise you, you'll love it. It's pretty simple and looks extremely impressive. Plus, it's apparently, the "best thing I've ever made." Yummmmm, just thinking about it is making me crave more! and more! AND MORE!

What you'll need:
- 1 bottle red enchilada sauce
- 1 can of corn, drained
- 2 tbsp taco seasoning
- 1/2 can adobo chipotle peppers, finely chopped
- 1 can chopped green chilies, drained
- 2 cups cubed or shredded cooked chicken breast
- 3/4 cup shredded cheese (I used Mexican blend)
- 2 cups sliced bell peppers
- 1 cup sliced mushrooms
- 1 onion, sliced
- 1 can black beans, drained
- 1 box corn bread mix (and all the necessary ingredients to make it)
- handful of shredded lettuce and sour cream for topping

How you make it:

Start by preheating your oven to 400 degrees. Meanwhile, cook the bell peppers, mushrooms, and onion on medium heat with a little olive oil and salt and pepper. When the vegetables are tender, add the chicken, enchilada sauce, green chilies, adobo peppers, corn, black beans, and taco seasoning. Warm through.

In a separate bowl make the corn bread mixture, following directions on the box.

Pour the chicken mixture into a 9x12in baking dish. Spread the corn bread mixture over the top (don't worry about coving the entire pan, it will expand as it bakes). Bake for 20-30 minutes, until golden brown. Remove when done and let sit for a little to cool. Then spoon this deliciousness onto plates, top with sour cream and lettuce, and DIG IN!  nom nom nom nom nom!!!