I first tasted this recipe when my good friend Jaren made it. Ugh, it was amazing. I just wanted to keep eating it. When I made it Charlie was with a friend and proclaimed in front of him "You've been holding out on me". Thanks hubby.
I've made it several times and adjusted it a teeny bit. It's now my go to "bring a meal" dish - for when people have babies or whatnot, it's a for sure pleaser.
Ingredients:
-1 box of
jiffy
-1 can of
cream corn
-1/4 cup of
egg beaters
-1/4 cup of
nonfat yogurt or greek yogurt
-2 tbs taco
seasoning (separated)
-2 four-ounce
cans of green chilis
-1 ten-ounce
can of enchilada sauce (green or red)
-2 cups of
shredded cooked chicken breast (I use drained and rinsed canned chicken
breast and Charlie the chicken snob couldn't tell!)
-reduced fat shredded
cheese (however much you want)
1. Preheat
oven to 400
2. Mix the
jiffy, cream corn, egg, yogurt/milk, and chilis, and spread in a casserole
dish. Bake for 20 minutes.
3. While corn
mixture bakes, mix your chicken with 2 tablespoons of the enchilada sauce, 1
tablespoon of taco seasoning, and about ½ cup of the cheese.
4. When the
corn comes out of the oven, poke it all over with a fork (some of it will stick
to the fork so be careful). Pour the rest of the enchilada sauce over the corn
mixture
5. Add the
chicken mixture on top of the corn, and top with as much cheese as you want.
Bake for another 15 minutes.
This is best
served a few hours later so it can set.
Look at my adorable wittle essy. ONE MONTH ISH TIL I SEE YOU!
YUMMMMMM.
By the way, I've made this gluten free before for two friends who have celiacs. I ordered a gluten free cornbread mix from amazon, and I made my own cream corn (believe it or not cream corn has gluten!). I just mixed up a can of corn with a few tablespoons of the liquid and some milk and cornstarch. I didn't measure, just sort of used common sense and added as needed. Both friends loved it so I'd say it was a success :-)
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