Ingredients

The following ingredients have 7 Servings
  • 1 ½ cup shredded cheese (such as Mexican blend or pepper jack, divided)
  • 1 8.5 oz box Jiffy corn muffin mix
  • ½ cup buttermilk
  • 1 egg (lightly beaten)
  • 1 cup whole kernel corn
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • ⅛ tsp ground red pepper
  • 1 4.5 oz can chopped green chilies
  • Cooking spray
  • 1 cup Enchilada Sauce
  • 2 cup chopped (cooked turkey meat (or substitute chicken))
  • ¼ cup fresh chopped cilantro
  • ¼ cup crushed tortilla chips
  • reduced fat sour cream (optional)

Instruction

  • Preheat oven to 400F.
  • In a large bowl, Combine 1/2 cup cheese with the buttermilk, egg, cumin, salt, pepper, corn, Jiffy mix, and green chilies. Pour into a 13x9 baking dish sprayed with cooking spray. Bake 20-25 minutes or until set and golden around the edges.
  • Take a fork and pierce the baked cornbread all over. Pour the enchilada sauce over top. Top with the turkey and remaining cheese. Bake 10 minutes until cheese melts.
  • Remove from oven and top with crushed tortilla chips and fresh cilantro. Serve with sour cream if desired. Yield: 6-8 servings.