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Perfect Recipe for Cornbread Lovers

Published : 05/21/2015 09:20:43
Categories : Entree

Perfect Recipe for Cornbread Lovers

Chicken enchilada casserole sounds delicious on its own, but with a cornbread crust, it's sure to be a hit! Grab a package of our Olde Westport Mesa Flats Enchilada Sauce Mix to make this recipe a fan favorite.

Chicken Enchilada Casserole with Cornbread Crust

1 8-ounce can tomato sauce 1 14 1/2-ounce can diced tomatoes with green chiles 4 tablespoons Olde Westport Mesa Flats Enchilada Sauce Mix 2 cups frozen corn 3 cups chopped cooked chicken 1 8.5-ounce package cornbread mix 1 4-ounce can diced green chiles 2/3 cup milk 1 large egg 2 tablespoons vegetable oil 4 ounces (1 cup) shredded Mexi-blend cheese

Preheat oven to 375 degrees. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-quart saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken. Whisk together cornbread mix, next 4 ingredients, and 3/4 cup cheese in a small bowl just until blended. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Spoon mixture into a 9x13 inch oiled baking dish. Bake for 30 minutes or until golden and bubbly. Serve with a dollop of sour cream on top.

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