prep time: tbd
cook time: 20 minutes
2 cups preshredded mexican cheese blend
3/4 cup milk
1/2 cup canola oil
2 teaspoons cumin
1/4 teaspoon pepper
1 15-ounce box corn bread mix
14-ounce can diced green chiles
4 ounces salsa + more for garnish
1 can enchilada sauce
4 cups cooked and shredded chicken
1. preheat oven to 400 degrees. combine 1 cup cheese, milk, egg, canola oil, cumin, pepper corn bread mix, chiles and 4 ounces of salsa in a bowl. stir to combine. pour mixture into a greased 9 x 13-inch baking pan. bake for 20 minutes.
2. remove from oven and pierce surface generously with a fork. pour enchilda sauce over the top. top with chicken and remaining cheese. bake for 20 more minutes.
3. remove from oven and let sit for 5 minutes. cut into pieces and garnish with sour cream, salsa and cilantro.
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