This poultry casserole tops my slant of all abstraction favorites. Envisage a intense bed of a luscious, delicacy whisky course topped with yummy fowl, a immature sauce, and lots of gooey fusible cheeseflower. It's all the somebody elements of fowl tamales in an light to put unitedly casserole. Intimately, can you say, "hullo dinner minute home-run!" The fam doesn't only like this, they sex it and absolutely guttle it! I unremarkably create this with a rotisserie poulet from the marketplace. I enjoy how flavorsome the meat is and it cuts feather my preparation intermingle of pre-shredded mallow. So, all in all, this kin fav is also a photo to get on the dinner fare, too! Win-Win!
INGREDIENTS
- Cooking Spray
- 2 1/4 Cup Preshredded 4 Cheese Mexican Blend Cheese Divided
- 1/3 Cup Milk
- 1 Large Egg
- 1 Teaspoon Ground Cumin
- 1 14.75 Ounce Can Cream Style Corn
- 1 8.5 Ounce Box Corn Muffin Mix (I Used Jiffy)
- 1 4 Ounce Can Chopped Green Chiles
- 1 10 Ounce Can Red Enchilada Sauce-I Used Mild
- 2 -3 Cups Shredded Cooked Chicken
- 1/4 Cup Green Onions Thinly Sliced
INSTRUCTIONS
- Preheat oven to 400°. Spray a 13 x 9- inch baking dish with nonstick cooking spray.
- Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
- Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;