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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Mexican blend pre-shredded cheese, divided
8.5 oz corn bread mix (I use Jiffy)
1 can creamed style corn
1/3 cup milk
1 egg
1 tsp ground cumin
1/8 tsp ground red pepper
1 4 oz can diced chilis
1 can red enchilada sauce
2 cups cubed chicken (I use frozen fajita strips, cut into bite size)
Cooking spray
Garnishes (sour cream, guacamole)
Directions:
Directions:
Mix together 1/4 cup cheese and next 7 ingredients (through chili’s). Pour into sprayed 9x13 casserole dish and bake at 400* for 15 to 20 minutes or until set. Poke holes in cornbread and pour enchilada sauce over it. Top with chicken and then remaining cheese. Bake another 15 minutes at 400*. Serve with sour cream and any preferred garnishments.

 

 

 

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