Chicken Enchilada Casserole

Last week I tried something a little different for dinner. I knew I was going to start back with a keto diet, so much like an addict, I went on a carb bender. Though I can fairly easily ketoify this recipe, I wanted the meals for the week to be deliciously real, with full flavor and consistency.

Start one recipe of real cornbread. (This is my go to method or making cornbread, but I only wanted enough for us, so I halved the recipe. The amount below works with the the half recipe.) You can use your own recipe, or even a mix, but for all that is holy please do not use a recipe or mix that is essentially cornbread cake. (I am talking about you, Jiffy mix.) The base should taste more like a tamale mesa than a dessert.

Sorry there is no picture. There was one piece left and I was zapping it so the cheese would be bubbly , but I nuked it too long and it kind of exploded.

For the base

Cornbread mixed but uncooked

1 egg

1 small cans diced chilies, drained

1/4 cup sour cream

1/2 cup corn (optional. I had some leftover in the refrigerator.)

1 teaspoon cumin

1/2 cup grated cheese

Mix the cornbread together but do not bake yet. Add the additional egg, chilies, sour cream, corn, and cumin. Stir until well blended then add the cheese and mix it well. 

Spread in a greased oven proof baking dish (for this amount an 8x8 pan) Bake at 375 for about twenty minutes, or until it is set and slightly golden at the edges.

For the middle:

2 cups shredded or chopped cooked chicken

1 cup simple enchilada sauce or a 10 ounce can of bought enchilada sauce. I make mine, but you do you!

Mix the chicken and enchilada sauce and spread it over the cornbread crust. Return to the oven until it is hot and bubbly.

Topping:

1 1/2 cups grated cheese. I used just cheddar because that is what I had. Next time I will use half cheddar and half pepper jack, but you can use whatever you would like. 

Sprinkle it over the hot chicken and return to the oven until the cheese is nicely melted.

Serve with a dollop of sour cream and chopped cilantro. I had no cilantro so I did not use it. Oh well!

This is really tasty and a very easy dish to prepare. The leftovers are pretty dang good for lunch also!