Ingredients
– 8.5 ounces of corn muffin mix
– 14.5 ounces of cream-style corn
– 2 lightly beaten eggs
– 1/2 cup milk
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 2 cups shredded taco cheese blend (divided)
– 1 1/2 cups enchilada sauce
– 3 cups shredded cooked chicken
Instructions
1-Prep the dish: Lightly grease a 9×13 inch casserole dish. This prevents sticking and makes serving easy.
2-Mix the base: In a large bowl, combine 8.5 ounces corn muffin mix, 14.5 ounces cream-style corn, 2 lightly beaten eggs, 1/2 cup milk, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1 cup of the shredded taco cheese blend. Stir until smooth, then pour into the dish.
3-First bake: Bake for 20 minutes until the cornbread sets and turns lightly golden.
4-Add layers: Pierce the cornbread all over with a knife. Pour 1 1/2 cups enchilada sauce evenly over it, scatter 3 cups shredded cooked chicken on top, and sprinkle the remaining 1 cup cheese.
5-Second bake: Return to the oven for another 20 minutes, until cheese bubbles and browns.
6-Rest and serve: Cool for 10 minutes before slicing. Top with diced tomato, sour cream, shredded lettuce, sliced black olives, chopped green onions, cilantro, or salsa.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 For extra flavor, add a can of drained diced green chiles to the cornbread mixture before baking
🧀 Use a Mexican cheese blend or pepper jack cheese for extra spice and authentic flavor
🍗 Leftover rotisserie chicken works perfectly in this recipe for even quicker preparation
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 7g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg