Chicken Mexicali Cornbread Bake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil (extra virgin preferred)
• 1 small onion, finely chopped
• 2 -3 garlic cloves, minced (to taste)
• 2 (15 ounce) cans corn (whole kernel or creamed, either)
• 1/4 teaspoon salt
• 6 leftover corn muffins, crumbled medium to large muffins work best (box mix, slightly sweet cornbread muffins preferred)
• 2 1/3 cups chopped cooked chicken breasts
• 1 1/4 ounces taco seasoning mix
• 1/2-1 teaspoon chopped jalapeno pepper (if you like hot, use more if not, use less)
• 4 ounces chopped fresh mushrooms (optional)
• 1 1/2 cups light sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces cheddar cheese, shredded or 8 ounces monterey jack cheese

Recipe

• 1 preheat oven to 375°f & grease a 9x13 inch baking dish.
• 2 place olive oil in a small skillet over med-high heat. sauté onion & garlic until tender, 4 to 6 minutes; set aside. in a large bowl, combine corn & salt and fold in cooked onion mixture. line baking dish with the crumbled bits of cornbread muffins & pour the corn and onion mixture onto the cornbread pieces in the prepared baking dish.
• 3 in a large bowl, combine chicken, jalapeños, taco seasoning mix, mushrooms, sour cream, salt and pepper. spoon over corn mixture to within 1 inch from edge. sprinkle top with cheese.
• 4 bake in preheated oven for 25 to 35 minutes, or until edges are golden brown ~ serve with chopped fresh tomatoes, lettuce, salsa, sour cream, sliced black or green olives, & guacamole if you like, & serve with warm tortilla chips.