Southwest Shepherd’s Pie

Preheat oven to 400ºF.

Cut chicken into bite-sized pieces. Spread in the bottom of a 9×13 casserole dish.

In a bowl, mix together beans, enchilada sauce, lime juice, spices, onion and garlic. Spread over chicken in the casserole dish. Layer cheese over bean mixture.

In a bowl, combine cornbread mix, milk, and eggs. The batter will still be a little lumpy. Spread over the cheese.

Bake uncovered for about 30–40 minutes, until cornbread is golden brown, or a fork or toothpick inserted comes out clean.

This is a saucy meal that is best served up with a big spoon and dished into bowls. A dollop of sour cream makes a great garnish.

Two easy ways to spice this up if your tastebuds are more adventurous than mine: chop up some fresh jalapenos and add them to the cornbread mixture, and use hot enchilada sauce instead of mild.