Description
A delicious and easy enchilada chicken casserole topped with cheese and served with sour cream and cilantro.
Ingredients
Scale
- 8 oz shredded cheddar cheese (divided)
- 1 can (14 oz) cream style corn
- 1 box (8 oz) corn muffin mix
- 1 can (4 oz) diced green chiles
- 1/3 cup milk
- 2 eggs
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1 can (10 oz) 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 is great for meal prep and can be made ahead of time.
- It can also be customized with your favorite toppings and add-ins.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 140mg