When I serve this Mexican-style casserole, everyone scrapes their plates clean. Offer fresh toppings like green onions, tomatoes and avocado.
—JENNIFER STOWELL MONTEZUMA, IA
PREP: 10 MIN. • BAKE: 25 MIN. + STANDING • MAKES: 8 SERVINGS
1 large egg, lightly beaten
1 can (14 3/4 ounces) cream-style corn
1 package (8 1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend
TOPPING
2 cups coarsely shredded cooked chicken
1 can (10 ounces) enchilada sauce
1 teaspoon ground cumin
1/2 teaspoon onion powder
1 3/4 cups shredded Mexican cheese blend
Chopped green onions, tomatoes and avocado, optional
1. Preheat the oven to 400°. Using a large bowl, combine the first six ingredients; stir the mix just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake 15-18 minutes or until light golden brown and a toothpick inserted in center comes out clean.
2. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring mix occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over corn bread layer; sprinkle with cheese.
3. Bake 10-12 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.