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A family favorite in my house!
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!
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