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!
Thanks for your SHARES!
Slow Cooker Lemon Chicken & Rice Soup
Gourmet Chicken Elysée Delight
Grandmother’s Stove Still Going Strong
The Easiest Flourless Cake Recipe You’ll Ever Make
Woman with rare skin condition overcomes negativity and finds true love
My husband tasted it, then quickly came over asking for the recipe.
Cut the potatoes into slices and put them in.
I Wrote My Son Daily from a Nursing Home with No Reply until a Stranger Came to Take Me Home — Story of the Day
Why Onions Are Great for Hair: Benefits and Uses