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CORNBREAD CHICKEN CASSEROLE
Ingredients
- 1 (8.5 oz.) corn bread mix
- 1 (10 oz.) enchilada sauce
- 1 (14 oz.) can whole kernel corn
- 1 (4 oz.) can green chilies, drained and chopped
- 2 cups cooked chicken breast, shredded
- 1 cup salsa (your preference)
- 1 1/2 Mexican 4 cheese blend
- 1/3 cup milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
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