Ingredients

2 tablespoons oil
1 medium onion, sliced
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon ground pepper
2 cups cubed, cooked chicken
1 (20-ounce) can enchilada sauce
1 (15-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, drained and rinsed

Topping:
1 package Martha White Mexican-style cornbread mix
1 egg
2/3 cup milk
1/2 cup shredded cheese
1/2 cup chopped cilantro, divided

Directions

Preheat oven to 400 degrees. In a 12-inch Lodge (or other cast-iron) skillet, heat oil. Stir in onions and peppers. Stir until onions are translucent. Stir in chili powder, cumin, oregano, salt and pepper. Add chicken, enchilada sauce, tomatoes and black beans. Simmer while cornbread topping is made. In a medium bowl, combine cornbread mix, egg and milk. Stir until smooth. Fold in cheese and half of the cilantro. Drop by spoonfuls onto bubbling meat mixture. Place in oven and cook until cornbread dumplings are done, about 20 minutes. Remove from oven and sprinkle with remaining cilantro. Serves 4-6.