I didn't take a picture of this one, but trust me when I say you need to make this! Its definitely going to be added in to our regular rotation. Easy to put together and its simply delicious...even my almost 2 year-old willingly cleaned her plate.
I wanted leftovers, so I sort-of doubled the corn bread mixture but left everything else the same and I actually think it turned out perfect that way. I posted my version here, but you can see the original recipe from Cooking Light here.
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
2/3 cup fat-free milk
2 large eggs
2 tsp. ground cumin
1/2 tsp. chili powder
1 (14 3/4-ounce) can cream-style corn
2 (8.5-ounce) boxes corn muffin mix
1 (7-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (I cooked a breast, then shredded it and simmered it a while in some water with taco seasoning, garlic powder, onion powder, and cumin)
1/2 cup sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into pieces; top each serving with sour cream.