Post by Bütch on Apr 17, 2015 10:50:41 GMT -6
Ingredients:
Cornbread mix
Enchilada Sauce
A can whole kernel corn
A Small can green chilies drained and chopped, Cooked chicken deboned and shredded
1 cup Salsa
1-2 cups shreaded cheese
1/3 cup milk
1 egg
A tablespoons butter, melted
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
Directions
Heat oven to 400º and grease a baking dish.
In a large bowl, stir together milk, egg, butter and cornbread mix until mixed. Pour into baking dish and bake for 15-20 minutes, or until just set. Combine enchilada sauce, salsa, green chilies, corn, cumin and red pepper flakes together in a bowl. Remove cornbread from oven, poke the top of cornbread all over with a fork, and pour enchilada salsa mixture over the top. Spread Chicken on top and sprinkle cheese over everything. Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted.
I tried this with a variation of Pinto beans and mushroom's
Cornbread mix
Enchilada Sauce
A can whole kernel corn
A Small can green chilies drained and chopped, Cooked chicken deboned and shredded
1 cup Salsa
1-2 cups shreaded cheese
1/3 cup milk
1 egg
A tablespoons butter, melted
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
Directions
Heat oven to 400º and grease a baking dish.
In a large bowl, stir together milk, egg, butter and cornbread mix until mixed. Pour into baking dish and bake for 15-20 minutes, or until just set. Combine enchilada sauce, salsa, green chilies, corn, cumin and red pepper flakes together in a bowl. Remove cornbread from oven, poke the top of cornbread all over with a fork, and pour enchilada salsa mixture over the top. Spread Chicken on top and sprinkle cheese over everything. Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted.
I tried this with a variation of Pinto beans and mushroom's
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