You can probably tell we like Mexican food by now..
This
Enchilada Bake is so delicious. We made it thinking we would only eat a
bowl of it... and we finished the pan. And then made it agin the next
day. And then made it for our friends. It's really good!
I was looking through Family Circle Magazine (January 2014).
And I came across this recipe.
(Cant you see that the page is all worn out? ;))
For
some reason... I read this recipe wrong. I thought it said green
sauce,but it says enchilada sauce. The bad thing about this is I didn't
even notice it until around the 5th time I made this! Anyways... I have
never even tried it with enchilada sauce because the green sauce is so
good in it!
We have changed some of the original recipe around.
Ingredients
- 1 package Corn Muffin Mix (We use Jifffy)
- 1 can of Cream Corn
- 2 Eggs--Beaten
- 1/2 Cup of Milk
- 1 pkg of Shredded Taco Cheese
- 2lb of Chicken
- 1 bottle of Green Sauce (Or homemade Green sauce--which is what we normally use to make this)
- 1 medium onion- Chopped
- 1 clove of garlic (or 1tsp garlic)
- 1 tsp Chili Powder
- 1/2 tsp ground cumin
- Cilantro (Optional)
- Toppings, such as Sour Cream, Tomatoes, Guacamole...
Instructions
1.
Preheat oven to 400 degrees. In a LARGE bowl, mix your eggs, muffin
mix, corn, milk, cumin,chili powder and about 1 cup of cheese together.
Spoon mixture into a GREASED 9x13 dish. Make sure its greased or
buttered so it doesn't stick. (This makes it easier to clean when you
are done :)) Bake for 20 minutes or until the Corn bread mix is golden
brown.
2. While the corn bread mix is baking in the oven, cook
your chicken in a pan with a little bit of oil. Once the chicken is
cooked throughout, you need to shred your chicken. I do this with two
forks. (If you don't want to shred it, chopped chicken is also good on
top) I then put garlic and onions into the pan. This time we also put
bell peppers in. Let the onion and garlic cook with the chicken for at least 5 minutes (or until the cornbread mix is done)
3. When you
take the corn bread out of the oven, poke small holes in the corn bread
with a knife or fork. Spread the green sauce over the top. Make sure
you cover every spot of the corn bread. (I missed a spot!) Scatter the
chicken, onions and garlic mix over the top. Spread this out evenly over
the top.Sprinkle the rest of the cheese over the top of the chicken
mix. Now, put this back in to the oven and cook for about 20 more
minutes or until the cheese is nice and melted. I also put cilantro on
the top.
4. Let this cool for about 10 minutes, because it
will be very hot! Put some Tamale Casserole in a bowl along with your
favorite toppings and enjoy!
How did this picture get in here...
This is when he wants you to scratch his belly.