Ingredients
Scale
- 1 large egg, lightly beaten
- 1 can (14-3/4 ounces) cream-style corn
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 can (4 ounces) chopped green chiles
- 1/3 cup 2% milk
- 1/4 cup shredded Mexican cheese blend
- 2 cups coarsely shredded cooked chicken
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1–3/4 cups shredded Mexican cheese blend
- Optional: Chopped green onions, tomatoes and avocado
Instructions
- Preheat oven to 400°F.
- Mix egg, corn, cornbread mix, chiles, milk, and 1/4 cup cheese in a bowl.
- Spread mixture in a greased 13×9-inch baking dish.
- Bake for 15-18 minutes until golden brown.
- Combine chicken, enchilada sauce, cumin, and onion powder in a skillet.
- Simmer for 5 minutes.
- Spread over cornbread layer and top with remaining cheese.
- Bake for 10-12 minutes until cheese melts.
- Let stand 10 minutes before serving.
- Add optional toppings if desired.
Notes
- Let the dish cool slightly before serving for easier slicing.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg