I saw a meme the other day that compared cooking during this time of “social distancing” to an episode of Chopped. That could not be more accurate. When I schedule and pick up my grocery order, only half of what I ordered is actually in stock, so my pantry is a random assortment of ingredients. I stand there and stare, trying to figure out what I can put together to make an actual meal. If you are doing the same, I have a good, pantry-and-freezer-friendly Mexican dish for you. I know you’re all missing Mexican food right now, so here ya go. If you lucked out and got chips in your grocery order, that would be great with this too… a real Mexican feast! ~Erin
Ingredients:
4 cups chopped boneless, skinless chicken breast (about 4 large breasts or 5 medium): I sprinkle the breasts with 1 tsp. each of chili powder, cumin, paprika, salt, and garlic powder; then bake or grill until fully cooked, let the meat rest/cool a few minutes and then chop. Store in the fridge if made in advance.
1 (10 oz.) can Old El Paso red enchilada sauce, mild
1 (10 oz.) can Ro-Tel diced tomatoes and green chilies, mild
1 ½ c. yellow corn kernels
8 oz. (2 small cans) Hatch chopped green chiles
1 tsp. chili powder
½ tsp. ground cumin
1 (8.5 oz) package dry Jiffy corn muffin mix (or other cornbread mix – I prefer a sweet cornbread mix)
1 egg
½ c. reduced-fat Mexican shredded cheese, divided
½ c. unsweetened cashew or almond milk (skim milk will work too)
2 T. chopped pickled jalapenos
Chips and salsa, optional – for serving
Cook and chop seasoned chicken (see notes on first ingredient); set aside.
Preheat the oven to 375°F.
Spray a deep casserole dish (slightly smaller than a 9X13) with nonstick spray; set aside.
In a large bowl, stir together: enchilada sauce, Ro-Tel, corn, green chiles, 1 tsp. chili powder, and ½ tsp. cumin. Add 4 cups chopped chicken and stir to coat. Spread evenly into casserole dish.
In a small bowl, stir together: dry cornbread mix, milk, egg, chopped jalapenos, and half of the cheese (about ¼ c.). Pour mixture evenly over the chicken mixture.
Sprinkle the top with the remaining cheese.
Bake in preheated oven for 45 minutes.
WW Info: This recipe makes 8 servings. Green plan – 9 points per serving; Blue plan – 6 points per serving; Purple plan – 6 points per serving
Mexican Chicken Cornbread Bake
Ingredients
- 4 cups chopped boneless, skinless chicken breast (about 4 large breasts or 5 medium): I sprinkle the breasts with 1 tsp. each of chili powder, cumin, paprika, salt, and garlic powder; then bake or grill until fully cooked, let the meat rest/cool a few minutes and then chop. Store in the fridge if made in advance.
- 1 (10 oz.) can Old El Paso red enchilada sauce, mild
- 1 (10 oz.) can Ro-Tel diced tomatoes and green chilies, mild
- 1 ½ c. yellow corn kernels
- 8 oz. (2 small cans) Hatch chopped green chiles
- 1 tsp. chili powder
- ½ tsp. ground cumin
- 1 (8.5 oz) package dry Jiffy corn muffin mix (or other cornbread mix – I prefer a sweet cornbread mix)
- 1 egg
- ½ c. reduced-fat Mexican shredded cheese, divided
- ½ c. unsweetened cashew or almond milk (skim milk will work too)
- 2 T. chopped pickled jalapenos
- Chips and salsa, optional – for serving
Instructions
- Cook and chop seasoned chicken (see notes on first ingredient); set aside.
- Preheat the oven to 375°F.
- Spray a deep casserole dish (slightly smaller than a 9X13) with nonstick spray; set aside.
- In a large bowl, stir together: enchilada sauce, Ro-Tel, corn, green chiles, 1 tsp. chili powder, and ½ tsp. cumin. Add 4 cups chopped chicken and stir to coat. Spread evenly into casserole dish.
- In a small bowl, stir together: dry cornbread mix, milk, egg, chopped jalapenos, and half of the cheese (about ¼ c.). Pour mixture evenly over the chicken mixture.
- Sprinkle the top with the remaining cheese.
- Bake in preheated oven for 45 minutes.
Notes
WW Info: This recipe makes 8 servings. Green plan – 9 points per serving; Blue plan – 6 points per serving; Purple plan – 6 points per serving