This recipe I have been making for a few years now and it is a family favorite. Better yet, it's really easy and inexpensive too. I found this recipe on Cooking Light's website - which is one of my favorite places to visit for new meal ideas.
Ingredients:
- 2 cups (8 ounces) shredded Mexican blend cheese or cheddar. - divided
- 1/3 cup fat-free milk
- 1 egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Jiffy)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce
- 2 cups shredded cooked chicken breast
- Sour Cream for serving.
Preheat oven to 400 degrees. Combine corn bread mix, milk, 1/2 cup cheese, egg, cream corn, chilies, cumin and red pepper until well combined. Pour into 9x13 pan that has been sprayed with cooking spray and bake until set, about 15 minutes.
Remove cornbread from oven and poke holes all over using a fork. Now open the can of enchilada sauce and pour all over the cornbread.
Now spread your cooked, shredded chicken on top. Then layer with remaining cheese and bake for another 15 minutes or until cheese melts.
Here is the finished product - SO EASY!
Serve with sour cream on the side - DELICIOUS!
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