This recipe was hands-down a winner in our house. Even my pickiest child was a fan. This is a great weeknight dinner full of ingredients that I usually have on hand. Pick up a rotisserie chicken on your way home from work and make it even easier! I’ve also included the recipe I like to use for taco seasoning. It is so much better than the packets you purchase at the grocery store. Mix up a big batch and keep it in an airtight container and say goodbye to those high sodium packets.
Recipe adapted from Pinch of Yum
- ⅓ cup milk
- 1 egg, lightly beaten
- 1 can (14 ounce) cream of corn
- 1 can (4 ounce) chopped green chilies, drained
- 1½ tablespoons taco seasoning, divided (see my recipe below)
- 2 cups (8 ounces) shredded Cheddar/Jack Cheese, divided
- 1 box (8 ½ ounce) corn muffin mix (I used Jiffy)
- 1 can (10 ounces) enchilada sauce
- 3 cups shredded cooked chicken breast ( a rotisserie chicken works great)
- Fresh chopped cilantro for garnish, optional
- Preheat oven to 400 degrees and grease a 9 x 13” dish.
- In a medium bowl, combine milk, egg, cream corn, chopped green chilies, 1 ½ teaspoons taco seasoning, and ½ cup of the cheese.
- Add the corn muffin mix and stir until just combined.
- Pour into greased 9 x 13” dish. spreading to evenly coat the bottom.
- Bake in the oven for 20 minutes.
- While the corn mix is baking, mix the chicken with the remaining 1 tablespoon of taco seasoning and about ¼ cup of the enchilada sauce from the can.
- When the corn is done, it will be barely set and still quite moist. Using a fork, pierce the entire surface, it may kind of stick to the fork. Pour the remaining enchilada sauce over the corn and use the back of a spoon to spread it evenly over the top.
- Evenly top with the chicken and then the remaining 1 ½ cups cheese.
- Return to the oven for 15 minutes until it is warm and cheese is melted.
- 4 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 4 teaspoons cumin
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons sweet Hungarian paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- Combine all the above ingredients in a small bowl. Store in an airtight container. Use 2½ to 3 tablespoons for 1 pound of ground beef when making tacos.
- When making tacos I brown the ground beef with onion, cooking until no longer pink and cooked through.
- Drain any grease from your skillet and add the desired amount of taco seasoning.
- Don't add any water yet.
- Cook for another 1-2 minutes. This allows the spices to bloom and the flavors to really come through.
- Then I usually add about ½ cup water and simmer until evaporated. I don't use as much water as most recipes call for. I think using too much water dilutes the flavors of the seasoning.
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