Preparation
1. Preheat oven to 400°F and grease a 9-inch pie plate with nonstick spray.
2. In a large bowl, whisk together the egg and the milk. Add the corn, muffin mix, and green chiles and stir to combine. Pour mixture into prepared pie plate.
3. Bake until cornbread has set, 20-30 minutes.
4. Using the handle end of a wooden spoon, poke holes sporadically across the cornbread, to allow the filling to drip down and flavor it.
5. Drizzle about a half cup of the enchilada sauce over the cornbread layer.
6. In a clean bowl, stir together the chicken, taco seasoning, the remaining enchilada sauce, and 1/4 cup of the cheese. Spoon mixture over the cornbread base.
7. Top with remaining cheese and bake until cheese is melted and bubbly, 15-20 minutes.
8. Let rest 5 minutes before serving. Top with green onion, cilantro, and sour cream, or your favorite toppings. Enjoy!
The Moment I Took A Bite Of This Recipe, I Knew I Had To Get Seconds
How To Make Chicken Spaghetti Casserole
AWESOME BAKED PORK CHOPS
Put raw cubed sweet potatoes in casserole. 3 ingredients later: Cozy delight
Alfredo spaghetti bake
This Christmas, my family renamed it ‘Holiday Hug in a Bowl’ because it’s requested at every gathering!
Food for the Renewal of Knee Cartilage: The Benefits of Kefir
Mix Coffee with Yogurt & Be Surprised by the Results! A Healthy & Energizing Treat
Honey Crystallization: Why It Happens and What to Do