1Add one whole egg and a third cup of whole milk to a bowl.
2Add one whole egg and a third cup of whole milk to a bowl.
3Add one whole egg and a third cup of whole milk to a bowl.
4Whisk the egg and milk together.
5Whisk the egg and milk together.
6Whisk the egg and milk together.
7Add one box of Jiffy, one can of cream style corn, and a can of mild green chilies to the bowl.
8Add one box of Jiffy, one can of cream style corn, and a can of mild green chilies to the bowl.
9Add one box of Jiffy, one can of cream style corn, and a can of mild green chilies to the bowl.
10Mix all the ingredients until combined.
11Mix all the ingredients until combined.
12Mix all the ingredients until combined.
13Pour the mixture into a greased pie plate.
14Pour the mixture into a greased pie plate.
15Pour the mixture into a greased pie plate.
16Bake in the oven at 400°F until it sets, about 20-25 minutes.
17Bake in the oven at 400°F until it sets, about 20-25 minutes.
18Bake in the oven at 400°F until it sets, about 20-25 minutes.
19While the cornbread is baking, grab another mixing bowl.
20While the cornbread is baking, grab another mixing bowl.
21While the cornbread is baking, grab another mixing bowl.
22Add about 2 cups of cooked shredded chicken, about a quarter cup of shredded Monterey Jack cheese, 1 tablespoon of your favorite taco seasoning, and a 10 oz can of red enchilada sauce.
23Add about 2 cups of cooked shredded chicken, about a quarter cup of shredded Monterey Jack cheese, 1 tablespoon of your favorite taco seasoning, and a 10 oz can of red enchilada sauce.
24Add about 2 cups of cooked shredded chicken, about a quarter cup of shredded Monterey Jack cheese, 1 tablespoon of your favorite taco seasoning, and a 10 oz can of red enchilada sauce.
25Save about a quarter of the enchilada sauce for later.
26Save about a quarter of the enchilada sauce for later.
27Save about a quarter of the enchilada sauce for later.
28Mix the chicken mixture until combined and set aside.
29Mix the chicken mixture until combined and set aside.
30Mix the chicken mixture until combined and set aside.
31Take the pie plate out of the oven.
32Take the pie plate out of the oven.
33Take the pie plate out of the oven.
34Poke holes into the cornbread using the handle of a wooden spoon or similar.
35Poke holes into the cornbread using the handle of a wooden spoon or similar.
36Poke holes into the cornbread using the handle of a wooden spoon or similar.
37Drizzle the remaining enchilada sauce on top of the cornbread.
38Drizzle the remaining enchilada sauce on top of the cornbread.
39Drizzle the remaining enchilada sauce on top of the cornbread.
40Spoon the chicken mixture on top of the pie and spread it out evenly, trying to get some into the holes.
41Spoon the chicken mixture on top of the pie and spread it out evenly, trying to get some into the holes.
42Spoon the chicken mixture on top of the pie and spread it out evenly, trying to get some into the holes.
43Cover the entire pie with more shredded Monterey Jack cheese.
44Cover the entire pie with more shredded Monterey Jack cheese.
45Cover the entire pie with more shredded Monterey Jack cheese.
46Throw the pie back in the oven until it's hot and bubbly.
47Throw the pie back in the oven until it's hot and bubbly.
48Throw the pie back in the oven until it's hot and bubbly.
49Once cooled slightly, garnish with a zigzag pattern of sour cream, sliced green onions, and fresh chopped cilantro.
50Once cooled slightly, garnish with a zigzag pattern of sour cream, sliced green onions, and fresh chopped cilantro.
51Once cooled slightly, garnish with a zigzag pattern of sour cream, sliced green onions, and fresh chopped cilantro.
52Cut a piece, put it on a plate, and serve.
53Cut a piece, put it on a plate, and serve.
54Cut a piece, put it on a plate, and serve.
Ingredients
1 whole whole egg
1 whole whole egg
1 whole whole egg
0.33 cup whole milk
0.33 cup whole milk
0.33 cup whole milk
1 box Jiffy corn muffin mix
1 box Jiffy corn muffin mix
1 box Jiffy corn muffin mix
1 can cream style corn
1 can cream style corn
1 can cream style corn
1 can mild green chilies
1 can mild green chilies
1 can mild green chilies
2 cups cooked shredded chicken
2 cups cooked shredded chicken
2 cups cooked shredded chicken
0.25 cup shredded Monterey Jack cheese
0.25 cup shredded Monterey Jack cheese
0.25 cup shredded Monterey Jack cheese
1 tablespoon taco seasoning
1 tablespoon taco seasoning
1 tablespoon taco seasoning
10 oz can red enchilada sauce
10 oz can red enchilada sauce
10 oz can red enchilada sauce
shredded Monterey Jack cheese
shredded Monterey Jack cheese
shredded Monterey Jack cheese
sour cream
sour cream
sour cream
sliced green onions
sliced green onions
sliced green onions
fresh chopped cilantro
fresh chopped cilantro
fresh chopped cilantro
Equipment
tiny whiskmixing bowlpie plateovenwooden spoon
Tips
Save about a quarter of the enchilada sauce for drizzling on the cornbread.
Poke holes in the baked cornbread for the enchilada sauce and chicken mixture to seep into.
Spread the chicken mixture evenly and try to get some into the holes.
Cover the whole pie with more shredded Monterey Jack cheese before baking again.
Allow the pie to cool slightly before serving as it will be very hot.