Cornbread Chicken Casserole

Cornbread Chicken Casserole

Serves 6

Ingredients

• 1 (8.5 oz.) corn bread mix  (try our corn muffin mix or corn pancake mix)
• 1 (10 oz.) enchilada sauce
• 1 (14 oz.) can whole kernel corn
• 1 (4 oz.) can green chilies, drained and chopped
• 2 cups cooked chicken breast, shredded
• 1 cup salsa (we now have great salsa's)
• 1 1/2 Mexican 4 cheese blend
• 1/3 cup milk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes

Directions

1. Preheat oven to 400º F and grease a 9x13-inch baking dish.
2. In a large bowl, stir together milk, egg, butter and cornbread mix until well incorporated.
3. Pour into baking dish and bake for 15-20 minutes, or until just set.
4. Combine enchilada sauce, salsa, green chilies, corn, cumin and red pepper flakes together in a bowl.
5. Remove cornbread from oven, poke the top of cornbread all over with a fork, and pour enchilada salsa mixture over the top.
6. Spread shredded chicken on top and sprinkle cheese over everything.
7. Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted.
8. Remove and let cool 5-10 minutes, garnish with cilantro and serve hot.