Great weeknight meal. Takes about 15 mins to prep!
1 pkg corn muffin mix (like Jiffy 8.5oz)
14 oz can cream style corn
2 eggs
1/2 cup milk
1 tsp chili powder
1/2 tsp cumin
2 cups shredded cheese or blend of cheeses
10oz can mild red enchilada sauce (hot if you like it hot!)
3 cups shredded rotisserie chicken
Sour cream for serving
Heat oven to 400. Coat a 9x13 pan with cooking spray. In a bowl combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into 9x13 and bake 20 mins. Remove from oven, pierce casserole with a knife all over top then pour enchilada sauce over. Scatter chicken and remaining cheese over top. Bake another 20 mins. Allow to cool slightly before cutting into squares and serving with a blop of sour cream on top!
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