Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 cup Shredded Mexican Cheese Blend, Divided
- ⅓ cups Milk
- 1 whole Egg
- 1 teaspoon Ground Cumin
- ⅛ teaspoons Ground Red Pepper
- 1 box Corn Muffin Mix (such As Jiffy)
- 15 ounces, weight Cream Style Corn
- 4 ounces, weight Chopped Green Chilies (drained)
- 10 ounces, weight Red Enchilada Sauce
- 2 cups Shredded Chicken (I Use Rotisserie)
- ½ cups Sour Cream
Preparation Instructions
Preheat oven to 400F.
In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn muffin mix, corn, and green chilies; stir until moist. Pour into a 9 x 13 baking dish coated with cooking spray.
Bake for 15 minutes. Pierce surface liberally with a fork. Pour enchilada sauce over the top. Top with chicken and remaining 3/4 cup cheese. Bake for an additional 15 minutes or until cheese melts. Let stand for 5 minutes before cutting. Serve with a dollop of sour cream on top.
Delicious!
