Categories: Mexican
Ingredients
- 1 large egg, lightly beaten
- 4.75 oz can cream-style corn
- 8.5 oz pkg corn bread/muffin mix
- 4 oz can chopped green chilies
- 1/3 cup milk
- 1/4 cup shredded Mexican cheese blend
- Topping:
- 2 cups shredded cooked chicken
- 10 oz can enchilada sauce
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1 3/4 cup shredded Mexican cheese blend
- Chopped green onions, tomatoes, and avocado
Directions
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Preheat oven to 400. In a large bowl, combine the first 6 ingredients; stir just until the dry ingredients are moistened. Transfer to a greased 13×9 baking dish. Bake for 15-18 minutes or until light golden brown and a toothpick comes out clean.
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In a large skillet, combine the chicken, enchilada sauce, cumin and onion powder; bring mixture to boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over corn bread layer; sprinkle with cheese.
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Bake 10-12 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.