SilentSeeker
Culinary Explorer
Hey everyone! I stumbled upon a new recipe online that combines some of my favorite dishes in a unique way. I'm excited to share it with you all, and I hope you give it a try too!
Ingredients
- Cooking spray
- 1 box Jiffy corn muffin mix
- 1/2 c. sour cream
- 1 large egg
- 1/2 c. corn kernels (canned, fresh, or frozen)
- 2 tbsp. melted butter
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. taco seasoning
- Kosher salt
- 2 c. cooked shredded chicken
- 3/4 c. enchilada sauce, divided
- 1 c. shredded cheddar
- 1 c. shredded Monterey jack
- Freshly chopped cilantro and sour cream, for serving
Directions
- Step 1
Preheat oven to 400°F and grease a 9" ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. - Step 2
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 1⁄2 cup enchilada sauce and stir until combined. - Step 3
Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture. - Step 4
Top with both cheeses and bake 20 minutes more. - Step 5
Garnish with cilantro and sour cream before serving.