1. Preheat oven to 350 degrees Fahrenheit. 2. In a small bowl mix 2 tablespoons chili powder, oregano, cumin and salt. In a 12-inch skillet with an oven-proof handle, heat oil to medium heat. Add onions, garlic, frozen peppers and spice mixture. Cook 5-6 minutes or until onion softens, stirring frequently. 3. Stir in tomatoes, olives, beans, corn and chicken. Reduce heat to low while preparing topping. 4. Set aside 1/2 cup cheese. In a medium bowl, combine corn muffin mix, chiles, egg, milk, 1/2 cup cheese and 1 teaspoon chili powder. Spoon topping evenly over tomato-chicken mixture, leaving a small border around the edge of the skillet. Sprinkle remaining 1/2 cup cheese on top. 5. Bake 16-18 minutes or until topping is set and toothpick inserted in center comes out clean. ---------------------------------------------------------------------------
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