Chicken Taco Green Chile Cornbread
2 - 7.5oz. boxes Yellow Corn Muffin Mix
1 cup creamed corn
1/4 cup Santa Fe Ole Hatch Green Chile
1/2 cup milk
2 green onions, finely diced
4 Tbsp. butter
1 cup chopped rotisserie chicken
1 cup Hatch Valley Red Chile Sauce
2 cups Monterey Jack cheese, shredded
1 Tbsp. taco seasoning
1/2 tsp. cumin
1/2 tsp. garlic powder
Directions:
Preheat oven to 400 degrees F.
Place 2 tablespoons of butter in a cast iron skillet and place in the oven to melt
In a bowl, whisk together corn muffin mix, corn, green chile, milk and green onion
Melt the remaining 2 tablespoons of butter and add to the bowl
Whisk until fully combined and set aside.
In a separate bowl, mix together chicken, red chile sauce, 1 cup cheese, taco seasoning, cumin and garlic salt
Mix until ingredients are coated in the sauce. Remove the skillet from oven and swirl butter to coat bottom and sides of the pan
Pour 1/2 of the cornbread batter into the skillet. Arrange chicken mixture over batter, keeping within 1/2 inch from the edge
Pour remaining batter on top and spread evenly. Bake 30 minutes, then top with remaining 1 cup of cheese
Lower the oven to 350 and bake and additional 15-20 minutes, until a toothpick inserted in the center comes out clean
Rest 5 minutes and cut into wedges and serve
Click here for Santa Fe Ole Hatch Green Chile
Click here for Hatch Valley Red Chile Sauce
