This dish has gotten rave reviews every time I have made it. It is easy to make for a crowd and also heats up well as leftovers. Thanks to Kari for this great recipe!
Ingredients:
3 C shredded Mexican-blend cheese1 egg
1 tsp cumin
1/8 tsp crushed red pepper
1 can (14.5 oz) creamed corn
1 box Jiffy corn bread mix
2 cans (4 oz each) chopped green chilies
2 cans (10 oz each) enchilada sauce
2 1/2 lbs. chicken breast, grilled and shredded
1 bell pepper, diced
sour cream, tomatoes, and other desired toppings
Directions:
1.) Cook and shred chicken.
2.) Preheat oven to 400 F.
3.) Combine 1 C cheese, egg, cumin, crushed red pepper, creamed corn, Jiffy, and green chilies.
4.) Pour into a greased 9x13" pan.
5.) Bake for 15 minutes.
6.) Place chicken and bell pepper on top of the baked corn.
7.) Pour enchilada sauce on top of the entire dish.
8.) Spread remaining 2 C cheese over the top.
9.) Bake an additional 15 minutes, or until cheese is melted.
10.) Serve with desired toppings.
Serves 8-10.
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