A delicious twist on traditional cornbread casserole, this Mexican-inspired dish features tender shredded chicken, creamy corn, spicy green chilies, and gooey cheddar cheese, all topped with a golden cornbread crust. It's comforting, flavorful, and perfect for a hearty family meal.
Ingredients:
- 1 lb cooked chicken, shredded
- 1 can 14
- 75 oz cream-style corn
- 1 can 4
- 5 oz chopped green chilies, drained
- 1 cup shredded cheddar cheese
- 1 box 8
- 5 oz corn muffin mix
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
Warm the oven up to 190C 375F
Shred the chicken and add it to a large bowl
Add the green chilies, cheddar cheese, sour cream, cilantro, red bell pepper, onion, cumin, chili powder, salt, and pepper
Spread the mix out evenly in a 9x13-inch baking dish that has been greased
Follow the directions on the package to make the corn muffin mix
Cover the chicken mixture in the baking dish with the cornbread batter that you have already made
The cornbread should be baked in a hot oven for 30 to 35 minutes, or until it turns golden brown and is fully cooked
Let it cool down for a while before you serve it
Serve hot, and if you want, top with extra cilantro
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