Mexican Cornbread Casserole
| March 1, 2016 |
Ok, so I realize this is my second Mexican dish in a row but what can I say? I’m Mexican. And I’ve always preached you can’t be on a diet eating food you don’t like. So made something I LOVE. I’ve had it planned in my meal prep for 3 weeks straight. I’m hooked! If a tamale and an enchilada had a baby, this is it.
Mexican Cornbread Casserole
Macros per serving: 12g Fat, 36g Carbs, 26g Protein (Serves 7)*
- 1 (8.5 oz) box of corn muffin mix
- 1 can of cream style corn
- 4 oz can of diced green chilies
- 1/3 cup fat free milk
- 4 tbsp liquid egg whites
- 1 tbsp taco seasoning
- 1 1/3 pounds (21 oz) of skinless boneless chicken breast – cooked and diced or shredded
- 10 oz can of red enchilada sauce
- 1 sweet onion
- 1 cup of shredded cheese
- sliced black olives
*Macros were calculated off Jiffy corn muffin mix, Del Monte corn, La Preferida green chilies, Fairlife milk (my favorite!), All Whites 100% egg whites, Las Palmas enchilada sauce, 220g onion, Kraft Mexican Four Cheese blend, and 32 grams of Pearls sliced black olives.
Directions
Preheat your oven to 400 degrees.
Combine the first 6 ingredients in a bowl (muffin mix, corn, green chilies, milk, egg whites, and taco seasoning). Mix until well combined. Pour into a glass casserole dish coated with cooking spray and bake for about 35 minutes. ~ This time will vary based on your casserole dish size, glass depth, oven, etc.
While that’s baking, slice (or dice) your onion and sauté or grill to your liking. If you grill in slices it will be like veggie fajitas. If you dice and sauté, it will act more as flavoring. Once cooked, mix the onion, chicken and red enchilada sauce in a bowl until everything is evenly coated and set aside.
Now your corn bread base may be ready to pull out of the oven. You’ll know it’s ready when the edges are golden. Use a fork and poke into the center of the corn bread base to allow for little pockets of space for the enchilada sauce to seep into.
Note: The mixture is raw if it is runny. If its solid enough that it sticks to the fork, its ready. It should be somewhat sticky and thick.
Pour the chicken mixture evenly over the top of the corn bread base. Top with cheese and olives. Place it back in the oven for another 10 minutes.
Slice and serve.
Meal Prepping tip! Since 7 servings is hard to cut a dish into, I slice it into 8 pieces. Then I weigh 7 slices and add bits and pieces from the last slice into my tupperwares until all 7 tupperwares weigh no more than 0.1 oz from each other so each serving is nearly identical.
- 1 (8.5 oz) box of corn muffin mix
- 1 can of cream style corn
- 4 oz can of diced green chilies
- 1/3 cup fat free milk
- 4 tbsp liquid egg whites
- 1 tbsp taco seasoning
- 1 1/3 pounds (21 oz) of skinless boneless chicken breast - cooked and diced or shredded
- 10 oz can of red enchilada sauce
- 1 sweet onion
- 1 cup of shredded cheese
- sliced black olives
- Preheat your oven to 400 degrees.
- Combine the first 6 ingredients in a bowl and mix well. Pour into a casserole dish coated with cooking spray and bake for about 35 minutes.
- Slice (or dice) your onion and sauté or grill to your liking. Mix the onion, chicken and red enchilada sauce in a bowl until everything is evenly coated and set aside.
- When you're corn bread base is done, using a fork, poke holes into the corn bread base to allow for little pockets of space for the enchilada sauce to seep into.
- Pour the chicken mixture evenly over the top of the corn bread base. Top with cheese and olives. Place it back in the oven for another 10 minutes.
- Macros were calculated using Jiffy corn muffin mix, Del Monte corn, La Preferida green chilies, Fairlife milk (my favorite!), All Whites 100% egg whites, Las Palmas enchilada sauce, 220g onion, Kraft Mexican Four Cheese blend, and 32 grams of Pearls sliced black olives.
