Funnily enough, I had all of the cupboard staples for this recipe. I also had some leftover rotisserie chicken and this recipe was a perfect use for it all. This is a great, hearty and healthy dinner that’s good for any fan of Mexican food. If you don’t have rotisserie chicken, use any cooked shredded chicken you want. This is a great dish for leftovers as well. If you have vegetarians, simply replace the chicken with some sautéed bell peppers. And if you can’t find creamed corn, you can always use a can of regular corn but be sure to add some milk to replace the moisture. Enjoy!
Ingredients
~2 cups cooked leftover chicken, shredded
1 package/can of ready Enchilada sauce
1 package Jiffy corn muffin mix
1 can creamed style corn
~1/2 cup sour cream or milk
1 large egg
~1 cup shredded cheese
1 small can 4.5oz can Green Chilies
~1 tsp ground coriander
~1 tsp ground cumin
~1/2 tsp cayenne pepper
1 can black beans
1/2 yellow onion, chopped
~2 tbsp garlic, chopped
~1 tsp ground cumin
bunch fresh cilantro, chopped
Directions
Preheat the oven to 400F. Combine the corn muffin mix, creamed corn, chilies, sour cream, egg, cumin/coriander and half the cheese. Spray a large casserole dish and add the mixture. Bake about 15 minutes until it starts to set. Meanwhile, chop the onion and garlic and heat with oil in a small saucepan. Add the cumin and can of black beans (do not drain). Simmer for about 10 minutes until it starts to thicken. Shred the chicken and heat through with the enchilada sauce.
Once the corn mix has set, remove the dish from the oven. Using a fork, poke several holes all over. Spread the beans all over, leaving a border. Next layer with the chicken mixture. Finish by topping it off with the remaining cheese (enough to sprinkle all over). Bake for another 15-25 minutes until the cheese is melted and the casserole is puffed up. Finish with some fresh chopped cilantro and enjoy!
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