Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings
This is my all-time favourite comfort food! Give this recipe a try and enjoy every bite of it!
8.5 ounces corn muffin mix, (such as Jiffy)
14.5 ounces cream-style corn
2 eggs, lightly beaten
1/2 cup milk
1 tsp chilli powder
1/2 teaspoon cumin
2 c taco cheese blend, shredded, divided
1 1/2 c enchilada sauce
3 c shredded cooked chicken, from a rotisserie chicken
sliced black olives
chopped green onions
finely chopped cilantro
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Apply cooking spray in a 9×13-inch casserole dish.
Step 3: Add the cream-style corn, corn muffin mix, cumin, chilli powder, eggs, milk, and 1 cup of cheese. Stir until well combined.
Step 4: Transfer the mixture into the prepared casserole dish and spread it evenly on the bottom.
Step 5: Place the casserole dish inside the preheated oven and bake for about 20 minutes.
Step 6: Remove from the oven and pork small holes on the baked cornbread.
Step 7: Spread the enchilada sauce over the cornbread and make sure to fill each hole.
Step 8: Spread the rest of the cheese and the shredded chicken over.
Step 9: Put it back inside the oven and bake for 20 more minutes.
Step 10: Remove the casserole from the oven and allow it to cool at room temperature for about 10 minutes.
Step 11: Slice it into small cuts.
Step 12: Serve and enjoy!
Calories: 395kcal | Carbohydrates: 36g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 1045mg | Potassium: 289mg | Fiber: 3g | Sugar: 12g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 2mg
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