Ingredients
The following ingredients have 4 Servings
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
- 1/3 cup milk
- 1 egg plus 1 egg white, beaten (about 1/4 cup eggs)
- 1 teaspoon ground cumin
- 1 pinch red pepper flakes
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
- 3 cups shredded or chopped deli rotisserie chicken
- 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
- Chopped green onions, chopped fresh cilantro and sour cream, for topping, if desired
Instruction
- Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
- Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
- Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
- Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
- Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
- Top with chopped green onions, chopped cilantro and dollops of sour cream.
- To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I’d suggest baking it ahead of time in a non-glass dish--otherwise, you’ll want to let the dish thaw for a bit before placing it in the oven so the glass doesn’t run the risk of shattering.
