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INGREDIENTS

1 8.5oz box corn bread mix
1 10 oz can/jar enchilada sauce
1 14 oz can whole kernael corn
1 4 oz can green chilies,drained n chopped
2 c cooked chicken breast ; shredded
1 c salsa
1 1/2 c Mexican 4-cheese blend ; shredded
1/3 c milk
1 egg
2 T butter ; melted
1 T fresh cilantro ; chopped
1 t ground cumin

Servings

INSTRUCTIONS

Preheat oven to 400? F and grease a 9×13-inch baking dish.

In a large bowl, stir together milk, egg, butter and cornbread mix until well incorporated.

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 shredded 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.

Remove and let cool 5-10 minutes, garnish with cilantro and serve hot.

NOTES

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Cornbread Chicken Casserole

1 8.5oz box corn bread mix 
1 10 oz can/jar enchilada sauce 
1 14 oz can whole kernael corn 
1 4 oz can green chilies,drained n chopped 
2 c cooked chicken breast shredded
1 c salsa 
1 1/2 c Mexican 4-cheese blend shredded
1/3 c milk 
1  egg 
2 T butter melted
1 T fresh cilantro chopped
1 t ground cumin

Preheat oven to 400? F and grease a 9×13-inch baking dish.
In a large bowl, stir together milk, egg, butter and cornbread mix until well incorporated.
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 shredded 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.
Remove and let cool 5-10 minutes, garnish with cilantro and serve hot.

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 6 Servings

Calories: 233
Calories from Fat: 158 (68%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 10.5g	52 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1g
Cholesterol 81.7mg		25 %
Sodium 299.5mg		10 %
Potassium 287.2mg		8 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.6g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 233

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