Cheesy Chicken Enchilada Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 shredded chicken breasts (skinless and boneless)2 4 oz. cans green chilies1 med onion diced1 jalepeno diced1 cup salsa verde1 cup cornmeal1/2 cup whole wheat flour1/2 teaspoon salt (optional)1/2 teaspoon baking soda1 teaspoon baking powder1/2 cup Smart Balance oil1 14.25oz drained can of whole kernel corn (no salt added) 1 cup skim milk2 egg whites beaten
Preheat oven to 350 F. Begin by sauteing the onion, jalepeno, and green chilies in a pan lightly coated with cooking spray. While the onions are softening, mix dry ingredients (cornmeal, flour, baking soda, baking powder) in a large bowl. Add the wet ingredients (corn, oil, eggs, milk) and mix until blended. Pour half of the mixture into an ungreased 11x9 baking dish. Next, layer chicken, cheese, onions and peppers, and salsa verde. Pour remaining batter over the top and smooth evenly. Bake for 50-60 minutes or until knife comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user KESEARS.
Number of Servings: 8
Recipe submitted by SparkPeople user KESEARS.
Nutritional Info Amount Per Serving
- Calories: 422.7
- Total Fat: 18.2 g
- Cholesterol: 40.8 mg
- Sodium: 801.5 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.4 g
- Protein: 26.5 g
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