Monday, May 17, 2010

Cornbread Enchilada Bake

1 cup cheese, divided (1/4 cup mix, 3/4 cup on top)
1/3 cup milk
1 egg
1 t. cumin
1/8 t. red pepper flakes
1 can creamed corn
1 box corn muffin mix or dry ingredients of corn muffin mix (see below)
[Dry mix: 1 1/4 cup all-purpose flour, 3/4 cup corn meal, 1/4 cup sugar, 1 t. baking powder, 1/2 t salt (optional)]
1 can chopped green chilies, drained
1 can enchilada sauce
cooked chicken

Mix ingredients together.
Put in a 9x13 greased pan.
Bake at 400 degrees for 15 minutes.

Pull out of oven, stab with fork then pour enchilada sauce over. (1 can ...15 oz. Old El Paso or Best Choice. The brand that you purchase changes to the taste A LOT!)

Put some cooked chicken pieces on top and the rest of the cheese.
Then bake for 15 more minutes at 400.

1 comment:

  1. Gluten free; it is easiest to purchase a gluten free cornbread mix.