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Categories:
milk egg taco seasoning ground red pepper cream-style corn muffin green chilies red enchilada sauce chicken breasts shredded cheese
Viewed: 59 - Published at: 8 years agoIngredients
- 1/3 cup milk
- 1 egg
- 1 1/2 tablespoons taco seasoning, divided
- 1/4 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8 1/2 ounce) box corn muffin mix (such as Jiffy)
- 1 (4 ounce) can chopped green chilies, drained
- 1 (10 ounce) can red enchilada sauce, I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breasts
- 3/4 cup shredded cheese
Method
- Preheat oven to 400°.
- Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
- Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 4 pieces.
