Saturday, May 16, 2015


1/3c milk
1 egg
2T taco seasoning
1/4t red pepper flakes
1 (14 3/4oz) can corn, drained
1 box corn muffin mix
1 (4oz) can green chiles
1 (10oz) can red enchilada sauce
2c shredded, cooked chicken (I do mine in the crock pot with sliced peppers)
1/2 onion, carmelized (optional)
3/4c shredded cheese
Optional toppings: cilantro, diced tomato, avocado slices, sour cream, salsa

Preheat oven to 400* Spray 9x13 dish. In a bowl, stir together first 7 ingredients (using only 1T of taco seasoning). Pour into dish and bake 15-18min. Stir together chicken and onions with remaining taco seasoning.When the cornbread is done, prick all over with a fork, and pour enchilada sauce over the top. Top with chicken mixture and cheese. Bake 15 min and let stand 5-10min. Serve with additional toppings of your choice.