Since I am such a Cooking Light fan, I’m not sure how I missed this recipe but I’m glad Pinchofyum brought it back to life!
This will go into the weekly meal rotation file. Perfect for work night’s and another recipe for store bought Rotisserie Chicken! Whooo hooo!
NOTE: You can substitute the spice mixture for one package of Taco Seasoning mix using 1/2 for the cornbread and 1/2 for the chicken.
Ingredients
1/3 cup milk
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 oz) cream style corn
1 (8 oz) box corn muffin mix (I used Jiffy)
1 (4 oz) can chopped green chilies
1 (10oz) can enchilada sauce
2 cups cooked chicken – shredded
1 cup grated cheese
Optional: chopped fresh cilantro and Cojita cheese to sprinkle on top
Preheat oven to 400 degrees
Spray 9″ pie plate with non stick spray.
Mix together chili powder, cumin, salt and pepper and set aside.
In medium bowl, mix together milk, egg, 1/2 of spice mixture, cream corn, muffin mix and chopped green chilies. Stirring just until moist. Pour into prepared pie plate and bake 20-30 minutes or until top springs back easily.
Remove from oven and let cool 10 minutes. Toss shredded chicken with remaining spice mix.
Pierce entire surface of baked muffin mixture with fork (gets a little sticky but don’t worry, nobody will notice!). Pour enchilada sauce on top. Top with seasoned chicken and cheese. Bake an additional 20 minutes and sprinkle with Cilantro and Cojita cheese if desired.
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