Chicken Souiza Cornbread Bake

Whenever I buy chicken, I buy it in the economy packs, which generally give you eight decent sized chicken breasts at a fair price. Usually I'll bake four of them right off the bat, to be used in recipes during the week. (Also great for cutting up to toss on salads or use in lunch wraps.) As such, I'm always on the look out for new recipes that use cooked chicken, and lately, this has become one of our favorites. Don't be put off by the large ingredient list. Almost everything here is self-contained. All you have to do, really, is chop an onion..(well, and the chicken if you haven't done that already.) Then it's just a matter of mixing things together and layering them in a baking dish. Easy. (ish)  


INGREDIENTS:

• 2 1/3 cups chopped cooked chicken breast
• 1/2 cup margarine
• 1 onion, finely chopped
• 3 tablespoons minced garlic
• 1 can whole kernel corn
• 1 can cream style corn
• 1/2 cup eggs (2 eggs)
• 1 (8.5 oz) package corn bread mix 
• 1 4oz can green chili peppers, chopped
• 1 1/2 cups sour cream
• 1 (8 ounce) package Monterey Jack cheese, shredded
• 1/4 teaspoon salt (x 2)
• 1/4 teaspoon pepper

Directions:

1.   Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.

2.   Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside.

                                                      ...Because it smells AMAZING!

3.   In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.

                                         (Jiffy Corn Muffin Mix...still only costs like..$0.35!)

4.   In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge.

 (It will sink in a little, but not much. So long as you are gentle, it will sit delicately on the top. Or at least not emulate cement.)

5.   Sprinkle top with cheese.
 

6.   Bake in preheated oven for 35 to 40 minutes. (Edges should be golden brown.)

Add a little more salt/pepper to taste. Yeah, it sort of looks like a mosh of stuff...and it is. But it's a delicious, hearty meal for a cool winter evening, and it tastes amazing! Kids will love it. Spouses will love it. Everyone is happy, and you look pro! Which is great...because making you look pro is what Killer Gourmet is all about!

Easy Enchiladas!

I had no idea what I was doing the first time I made these, but it didn't matter. They were super easy and came out perfectly edible. This recipe makes six enchiladas.

Ingredients: 

• Two boneless chicken breasts, cooked and cubed. 
• 1 Onion chopped
• 1 can Cream of Chicken soup
• 1/2 cup Sour Cream
• 1 small can of diced green chiles or three chiles chopped.
• 1 cup Shredded Cheddar Cheese
• 1 pack large flour Tortillas  
• 1 can Enchilada Sauce
• Chili pepper 
• 1 tbl margarine

Directions:

         Preheat oven to 350. Melt margarine in pan over medium heat. Add 1 chopped onion, 1 can green chiles and 1 teaspoon chili powder. (You can also add Cilantro and/or Cumin to taste.) Saute a couple of minutes. Some people mix the soup and sour cream in a bowl first, but I dump both straight into the pan and mix it up in there. Add the chopped-up cooked chicken. Put all six of your tortillas in the microwave together for one minute. Spread the mixture on the center of the tortilla. Roll up and place it seam side down in a baking dish. Cover the enchiladas with the can of sauce and top with 1 cup of shredded Cheddar. Bake for 25 minutes.

This is all a lot easier than it sounds. :P

Pictures for your entertainment:

Mmmm...Enchiladas! And now...it's time to eat them! :)