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Chicken, cheese, and enchilada sauce baked over cornbread. Yum.
Preheat oven to 400°F.
In a large bowl, combine the milk, egg substitute, 1/2 tablespoon taco seasoning, cayenne, corn, corn muffin mix, and green chiles. Stir until just moistened. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400°F for 15 minutes.
While corn is baking, toss the cooked chicken in the remaining 1 tablespoon taco seasoning. Season with salt and pepper. When corn is done—it will be just barely set and golden brown—pierce entire surface liberally with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with cheese.
Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.