Latin American Recipe | Chicken Suiza Cornbread Bake

A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.

Ingredients

• ½ cup butter
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn, drained
• ¼ teaspoon salt
• ½ cup egg substitute
• 1 (8.5 ounce) package corn bread mix
• 2 ⅓ cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped
• 4 ounces sliced fresh mushrooms
• 1 ½ cups reduced-fat sour cream
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• 1 (8 ounce) package Monterey Jack cheese, shredded

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Nutrition Facts

• calories378.2
• carbohydrateContent30.1 g
• cholesterolContent69.8 mg
• fatContent21.8 g
• fiberContent1.6 g
• proteinContent17.9 g
• saturatedFatContent11.8 g
• sodiumContent856.8 mg
• sugarContent5.3 g