This was kind of a brainstorm idea that I came up with. I had thawed some chicken breasts to make blackened chicken; but, changed course because the kids would probably not eat it.
I went scouring through the pantry and fridge and put this idea together with what I was able to discover.
To make this I used:
1-1.5 pounds of chicken breast- shredded
8 ounces of sharp cheddar – freshly shredded
1/2 a diced onion
1 large jalapeño diced
2-3 toes of garlic minced
Cilantro
1 green onion
Sour cream
Box of jiffy cornbread
Egg
Milk
Tajin seasoning
1 pack of adobo seasoning
Enchilada sauce
Garlic salt and pepper
I can sweet corn
First things first, boil and spread the chicken.
While the chicken is cooking cook down the onion and jalapeño. When those are soft add in the garlic, green onion and cilantro. Remove from heat when the garlic is fragrant, and season with tajin and spg.
Add the peppers to the chicken and season with tajin and adobo then add in the enchilada sauce. You want to add in the sauce a little at a time and work it all together. You want a tight consistency, not saucy.
Fix the jiffy cornbread mix per package instructions and add a can of corn to it.
Layer the bottom of a baking pan or cast iron with cornbread mix, then cover with the chicken mixture. Add a layer of the cheese on top and then cover with the remaining cornbread mix.
Bake at 400 for 20 minutes then slice and serve.