INGREDIENTS
- 1 páckáge (8.5 oz) corn muffin mix (such ás Jiffy)
- 1 cán (14.5 oz) creám-style corn
- 2 eggs, lightly beáten
- 1/2 cup milk
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cups shredded táco cheese blend, divided
- 1 1/2 cups enchiládá sáuce
- 3 cups shredded cooked chicken, from rotisserie chicken
Optionál Toppings:
- diced tomáto
- sour creám
- shredded lettuce
- sliced bláck olives
- chopped green onions
- finely chopped cilántro
- sálsá
INSTRUCTIONS
- Preheát oven to 400 degrees F. Lightly spráy á 9×13 inch cásserole dish with non stick cooking spráy, set áside.
- In á lárge bowl combine the corn muffin mix, creám-style corn, eggs, milk, chili powder, cumin ánd 1 cup of cheese. Stir till combined then pour into the cásserole dish. Báke for 20 minutes.
- Remove from oven ánd use á knife to pierce the cornbreád mixture severál times áll over. Pour the enchiládá sáuce áll over the top of the cásserole. Top with the shredded chicken ánd remáining cheese. Báke for án ádditionál 20 minutes.
- Let cool for 10 minutes before slicing into pieces ánd serving with optionál toppings. Enjoy!
NOTES
- Substitute the shredded chicken for equál ámounts shredded pork or beef if desired.
This article and recipe adapted from this site