Fiesta Cornbread & Chicken Casserole
1.5lbs of chicken breast
1/2 pkg taco seasoning
tsp cumin
1 can mexi-corn
1 can cream corn
1 7.5oz box Martha White corn muffin mix
1/4 cup bisquick (or larger box corn muffin mix)
1 bag mexi-cheese
1 can green chiles
1 10oz can enchilada sauce
1/3 cup milk
1/2 cup green onions, sliced
1/3 cup egg substitute
sour cream (optional)
Instructions:
Boil chicken for about 15 minutes. I seasoned my water with paprika, chili powder, cumin, & oregano. While chicken is cooling, mix mexi-corn, cream corn, corn muffin mix, bisquick, 1/4 of mexi-cheese, cumin, egg & milk in a large bowl. Pour in a 9x13" casserole dish/pyrex & bake at 400 for 25 minutes. Meanwhile, shred chicken. I use two forks to pull it apart, but use whichever shredding method works for you, repeat with each breast. Sprinkle taco seasoning over chicken and toss to make sure it's all coated. Combine chicken with onions and green chiles & spread on top of cooked cornbread. Pour enchilada sauce evenly over chicken then top with remaining cheese and bake for an additional 20-30 minutes, until cheese is golden brown. Top with sour cream when served (optional).
The yum factor here is outrageous! It got the "This s#!+ right here is gooder n f***" approval & he said he was sad when it was gone, lol... oh cooking just brings such joy!! :)
i LOVE your bio!! and the comments about the recipe, sounds like my family here in W.Va. Gonna have to try this tonight, looks delish!
ReplyDeleteThank you so much! I really hope you enjoy it :) I am actually making it again this Sunday because someone keeps telling me "you know what you need to make again, that chicken cornbread stuff," lol.
ReplyDeleteWhat a great meal! We really enjoyed it. The recipe didn't say how the enchilada sauce went so I just mixed it in with the chicken. Excellent! We'll be making this again.
ReplyDeleteOh wow... I didn't realize I forgot to put in te enchilada sauce step! I usually just pour it on top of te chicken before I top with cheese. Thanks for noticing that!! Glad you enjoyed :)
ReplyDeleteMade this today and it is scrumptious. It's definitely a dish that I will make again, hopefully on a somewhat regular basis. I made it with a couple modifications: I used more cheese (16oz instead of 8oz cuz we like cheese), I substituted regular onions for the green onions and I used more than the recipe called for; I poured the batter into a little larger cake pan than suggested cuz I didn't want the cornbread too thick, but next time I'll use the 9 x 13 pan as instructed. The cornbread base is exceptionally tasty. One other change I did that I can think of is I cooked the chicken yesterday, shredded it and put it in a reclosable plastic bag along with the enchilada sauce, green chilis & onions to let the chicken soak up the sauce as a marinade, but AFTER the chicken was cooked. I used 1 egg, do not have egg substitute, also. My husband would have preferred it spicier but I don't like spicey, but adding 'hot' chilis, 'hot' enchilada sauce, hot taco seasoning & adding jalapenos would add the heat he'd prefer. I highly recommend trying this.
ReplyDeleteJust made it for this week's lunches and it is so yummy! It was super easy to make as well.
ReplyDeletewhat size bag of cheese?
ReplyDeleteSee y'all, measurements just aren't my thing... as if that isn't painfully obvious :( Sorry! I use a 16oz bag of cheese, or two cups.
ReplyDeleteI've also changed this up a little each time I make it to tweek it to my liking at the moment. It really has become one of my go-to recipes when I can't think of anything else to cook. Thanks for all of the suggestions! Y'all are awesome!
Made this last night and can't wait to have the leftovers tonight! Shared your recipe with several all ready! It is a keeper for sure!
ReplyDeleteThis recipe just didn't sound great to me but my dil recommended it and I decided to try it! IT WAS FABULOUS! I will make again for sure!!!!
ReplyDeleteI'm making this today! :)
ReplyDelete