Easy Chicken Cornbread Skillet Dinner

• ½ cupped finely chopped onion
• 2 cloves garlic
• 1 can rinsed black beans
• 1 cup frozen or canned corned rinsed and drained
• 2 cups shredded chicken
• 1 cup enchilada sauce
• 2 teaspoons ground cumin
• 1 ½ cups shredded Monterey Jack cheese or Pepper Jack cheese
• 1 pkg. corn bread mix (make according to package directions)

Instructions

1. Preheat oven to 375°F.
2. Sauté onion and garlic in the 12 ½” Gotham skillet over medium heat.
3. Stir in chicken, beans, corn, enchilada sauce, cumin and 1 ½ cups of cheese.
4. Increase heat to medium/high and bring to a simmer.
5. Remove from heat and top with corn bread mixture.
6. Put skillet into pre-heated oven and bake 30 minutes until golden and bubbly.
7. Let cool 10 minutes, cut and serve.