Dark's Kitchen
Serves 6

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
1 egg
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.
Cornbread Chicken Casserole
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