One dish supper for Tex-Mex lovers.
A CES poster made this with Jiffy, and said it was too sweet. I agree, so if you use Jiffy, mix it up, taste a bit, and add Tabasco or pepper to taste. This balances the sweetness, but does not add more salt.
- 1/2 cup shredded sharp cheddar or Mexican cheese blend
- 1/3 cup milk
- 1 beaten egg
- 1 tsp. cumin
- 1 tsp. chile powder, or taco seasoning
- 1/2 tsp. garlic powder
- 1/2 tbs. chopped cilantro (optional)
- 1 can cream-style corn
- 1 box Jiffy corn muffin mix, or other package cornbread mix that will bake into 9-12 pieces.
- Tabasco, salt, and pepper to taste
- 4 oz. chopped green chiles, or 1 minced, sauteed jalapeno
- 10 oz. red enchilada sauce, canned, or see links for homemade
- 2 cups shredded chicken, beef, or pork
- 1 cup sour cream (low fat ok)
- 2-3 tbs. sliced black olives
- 1 cup shredded cheese
- Heat the oven to 400 F.
- Combine first 10 ingredients in a bowl.
- Grease a 9x9 baking dish, pour mixture in.
- Bake 15 minutes. Pierce surface with a fork 20-25 times.
- Pour enchilada sauce on top, sprinkle on meat, dot with sour cream, sprinkle on olives.
- Sprinkle on cup of cheese, garnish with paprika.
- Bake 15-20 minutes.
- Cut into 6 pieces.
- Will not freeze because of sour cream.
|Amount Per Serving||%DV|
|Serving Size 294g|
|Recipe makes 6 servings|
|Calories from Fat 287||63%|
|Total Fat 32.27g||40%|
|Saturated Fat 14.01g||56%|
|Trans Fat 0.0g|
|Total Carbs 21.85g||6%|
|Dietary Fiber 2.2g||7%|