For Father’s Day my husband smoked a couple of chickens in our electric smoker with a BBQ rub and some apple wood. It was over the top delicious. Everyone raved about it. At the end of the meal we had one leftover chicken and I also had some leftover cornbread batter. So when I saw this recipe from Cooking Light come across my Pinterest feed I felt like I had hit the jackpot.
The recipe is is super crazy easy and comes together in a flash with relatively few ingredients. This would be the perfect way to use up a rotisserie chicken. You could also just bake or boil off a couple of chicken breasts and shred them. I’m not gonna lie though, I think one of the things I loved so much about the whole dish was the smoke flavor coming off of the leftover chicken.
You could very easily add some veggies to this recipe for instance some roasted peppers would be delicious. But, I just wanted to keep it simple and follow the recipe. I told my husband that I could probably eat this for a week straight and not get tired of it. Seriously, it is so yummy!
Ingredients1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided1/3 cup fat-free milk1/4 cup egg substitute1 teaspoon ground cumin1/8 teaspoon ground red pepper1 (14 3/4-ounce) can cream-style corn1 (8.5-ounce) box corn muffin mix (such as Martha White)1 (4-ounce) can chopped green chiles, drainedCooking spray1 (10-ounce) can red enchilada sauce (such as Old El Paso)2 cups shredded cooked chicken breast1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.