1 8 1/2 oz. corn bread mix
1 10 oz. enchilada sauce
1 14 oz. can whole kernel corn
1 4 oz. can green chilies, drained and chopped
2 C cooked chicken breast, shredded
1 C salsa
1 1/2 C Mexican 4 cheese blend
1/3 C milk
2 Tbsp unsalted butter, melted
1 Tbsp fresh cilantro, chopped
1 tsp ground cumin
1/8 tsp red pepper flakes
Preheat oven to 400 F degrees. Grease a 9x13 baking dish.
In a large bowl, stir together milk, egg, butter, and cornbread mix, until well 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 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 15-20 minutes, or until cornbread is cooked through and cheese is melted.
Remove from oven and let cool 5-10 minutes, garnish with cilantro and serve hot.