Here is a different casserole. I stumbled upon this recipe by accident. I don't really like red enchilada sauce. I tried to make my own from a food network recipe but I still didn't care for it. But in this casserole it is oi ok. I actually enjoyed it. I think the sweetness of the cornbread balances it out for me. By the way Krusteaz (gross name I know) is the best boxed cornbread ever.
Mike really enjoyed this. Hayden wouldn't even touch it. He is a very picky kid. I think this would be good with some tortilla chips crushed on top.
Recipe:
1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking Spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
Pre-heat the oven to 375 degrees f.
Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9-inch baking dish coated with cooking spray.
Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle the remaining cheeses on top. Bake at 375 degrees for about 15 minutes or until the cheese melts. Remove from oven; let stand for 5 minutes.
recipe from: http://deliciousdishesrecipes.com/chicken-tamale-casserole/
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