| Cuisine: Mexican | Type: Casserole | Serves: 4-6 |
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Source:
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12 Tomatoes |
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Attributes:
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Book, Quick and Easy, Vegetarian |
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Comments:
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A simple dish for when you are craving Mexican flavors. Could probably make this without the chicken and it would be vegetarian. |
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Serving Suggestions:
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Top with chopped green onions, black olives, avocado slices, cilantro, sour cream, or other favorite toppings. |
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Ingredients:
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1/3 cup milk 1 large egg 1 (15 oz) can cream-style corn 1 (8.5 oz) box cornbread/muffin mix, such as Jiffy 1 (4 oz) can chopped green chiles 1 (10 oz) can red enchilada sauce 2 cups chicken breast, cooked and shredded 1 tbs. taco seasoning, store-bought or homemade* 1 cup Monterey Jack or Mexican blend shredded cheese Green onions, sliced, for topping Fresh cilantro, for topping Sour cream, for topping Kosher salt and freshly ground black pepper, to taste * See recipe elsewhere |
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Instructions:
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1. Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray. 2. In a large bowl, whisk together the egg and the milk. Add the corn, muffin mix, and green chiles and stir to combine. Pour mixture into prepared pie plan. 3. Bake until cornbread has set, 20-30 minutes. 4. Using the handle end of a wooden spoon, poke holes sporadically across the cornbread, to allow the filling to drip down and flavor it. 5.Drizzle about a half cup of the enchilada sauce over the cornbread layer. 6. In a clean bowl, stir together the chicken, taco seasoning, the remaining enchilada sauce, and 1/4 cup of the cheese. Spoon mixture over the cornbread base. 7. Top with remaining cheese and bake until cheese is melted and bubbly, 15-20 minutes. 8. Let rest 5 minutes before serving. Top with your choice of toppings. |
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2025-06-14