Description
This Cheesy Chicken Enchilada Casserole is a delightful and easy-to-make dish that’s perfect for any gathering or weeknight dinner.
Ingredients
Scale
- 8 oz shredded cheddar cheese (divided)
- 1 (14 oz) can cream style corn
- 1 (8 oz) box corn muffin mix
- 1 (4 oz) can diced green chiles
- 1/3 cup milk
- 2 eggs
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1 (10 oz) can red enchilada sauce
- 2 cups cooked, shredded chicken (can also use diced chicken)
- Sour cream and cilantro (for topping)
Instructions
- Preheat the oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 1 cup of the cheese with the corn, muffin mix, green chiles, milk, eggs, cumin, and chili powder. Stir just until combined. Pour the mixture into the prepared pan.
- Bake in the preheated oven for 20 minutes, or just until set. Remove from the oven.
- Pierce the top with a fork or with a skewer liberally. Pour the enchilada sauce over the top. Sprinkle the chicken over the top, then sprinkle the remaining cheese on top.
- Return the dish to the oven and bake for another 15 minutes, until the cheese melts. Remove from the oven and let the casserole sit for 5 minutes before slicing.
- Serve topped with sour cream and cilantro, if desired.
Notes
- This casserole can be made a day in advance and stored covered in the refrigerator before baking.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg