An easy peasy way to satisfy your snack attack!
(makes 2 dozen)
2 pkg. (8&1/2 oz. each) corn bread/muffin mix
1 can (14&3/4 oz.) cream-style corn
2 large eggs, lightly beaten
1&1/2 cups shredded Mexican cheese blend, divided
1&1/2 cups chopped rotisserie* chicken
1 small can of mild chopped green chiles*, drained (optional)
3/4 cup red or green* enchilada sauce
Smoked paprika*
Kerrygold* butter, softened
Preheat the oven to 400. In a large bowl, combine muffin mix, corn, and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken and green chiles (if using) with enchilada sauce. Fill each of 24 foil-lined muffin cups with 2 T. batter. Place 1 T. chicken mixture into center of each; cover with about 1 T. batter. Bake for 13-15 mins. or until golden brown. Sprinkle tops with remaining cheese and smoked paprika. Bake 3-5 mins. longer or until the cheese is melted. Cool for 5 mins. before removing from pan to wire racks. Serve warm with softened butter. Refrigerate leftovers.
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Have FUN today and Count Your Blessings.
Love,
MM
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