Mexican Chicken Cornbread Bake

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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

Chicken, Main Dish, Mexican Food, Uncategorized, Weight Watchers

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

  1. Cook and chop seasoned chicken (see notes on first ingredient); set aside.
  2. Preheat the oven to 375°F.
  3. Spray a deep casserole dish (slightly smaller than a 9X13) with nonstick spray; set aside.
  4. 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.
  5. 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.
  6. Sprinkle the top with the remaining cheese.
  7. 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

https://foursistersdish.com/2020/03/24/mexican-chicken-cornbread-bake/

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