Spring Fling

Saturday, we lounged around our apartment, got great bagels from a bakery across the street and made a pit stop to our local coffee shop to stalk up on beans. It was the perfect start to our Saturday :) After a relaxing morning, we ventured out to Hoboken for a "Spring Fling!" Kara's (one of my roomies and best friends from college) sister, Stacey and her roommate hosted a party at their cute apartment in Hoboken. It was so nice to see the girls and spend a Saturday afternoon...they had tons of food and lots of festive drinks!
After the party, we headed home to relax and get organized. I found a recipe for a Mexican Chicken Casserole dish that I thought I'd give a try. It was sooo good and would be perfect for a week night recipe!

  • 1/3 cup milk (I used 2%)
  • 1/4 cup egg substitute
  • 1/4 tsp. red pepper flakes
  • 1 1/2 tbsp. taco seasoning, divided
  • 1 (14 3/4 oz) can cream-style corn
  • 1 (8.5 oz) box corn muffin mix (like Jiffy)
  • 1 (4 oz.) can chopped green chiles
  • 1 (10 oz.) can red enchilada sauce (I bought medium heat)
  • 2 cups shredded chicken
  • 3/4 cup shredded white cheese (I used mozzarella)
  1. Preheat oven to 400 degrees and spray casserole dish with cooking spray. My casserole dish was 9 x 13.
  2. Combine the first 7 ingredients, using just 1/2 tbsp. of the taco seasoning, in a large bowl, and mix until moist. Pour the mixture into the prepared casserole dish and bake for 15-20 minutes.
  3. While the corn mixture is baking, toss the chicken with the remaining 1 tbsp. of taco seasoning. Set aside.
  4. When the cornbread is done, it will be barely set and golden brown. Pierce the entire surface liberally with a fork. If it’s sticking to the fork, it needs to cook longer or rest for about 10 minutes before piercing (if it sets up, it won’t be as moist so it won’t stick to the fork as much)
  5. When ready, pour the red enchilada sauce over the top, then top with chicken and sprinkle liberally with cheese.
  6. Bake for 15 minutes or until cheese melts. Remove from oven and let stand for 5-10 minutes before serving.

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