I just made this, and it is sooo good. It is also very easy to make. Everyone in my family loved it! I ate one serving, and it is very filling. I served a green salad along with it. The recipe comes from AllYou magazine.
Here is the recipe:

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: Serves 8
Cost per Serving: $2.13


Ingredients
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
Preparation
1. Preheat oven to 350°F. 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; sauté until onion is translucent, about 4 minutes. Add garlic and chili powder and sauté 1 minute.

3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Sauté 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.

Nutritional Information
Calories:262
Fat:8g (sat 1g)
Protein:29g
Carbohydrate:15g
Fiber:1g
Cholesterol:84mg
Sodium:590mg

Sounds good - would it be as good without that much cornbread? I'm going to give it a try. Thanks for sharing

I think it would be good without that much cornbread. It was too bready for me, but others in my family wanted more! I'm not that big of a cornbread fan though, so I would like it with less (maybe even half).

How much cornbread is 4 cups, crumbled? I have trouble estimating these things!! Not something I have laying around very often. It does sound good and I LOVE All You magazine!