Now that I'm back in Florida I have quite a few places to grocery shop. Gregory's yard needs lots of work and when I'm in his area Hitchcock's usually has great sales.
Picked up chicken thighs for 99 cents a pound. I adapted the recipe from Pinch Of Yum. It called for chicken breast but I subbed thighs, which I used six.
Lindsey's recipe ( Pinch Of Yum) called for the chicken to be shredded. The old crockpot came out and I added 6 thighs, some white wine I had leftover and sprinkled with Slap Ya Mama. My crockpot runs hot and the thighs we done in about 4 hours, cooked on low.
1/3 cup fat free milk
1/4 cup egg substitute ( used 1 egg )
1 1/2 tablespoon taco seasoning-divided ( used 3/4 teaspoon slap ya mama)
1/4 teaspoon red pepper flakes ( didn't use)
1 (14 3/4 oz) can of cream-style corn
1 (8.5 oz) box corn muffin mix ( used Jiffy)
1 (4 oz) can drained chopped green chilies
1 (10 oz) can red enchilada sauce
2 cups shredded chicken breast ( used 6 thighs)
3/4 cup white cheese ( used Mexican blend)
Cilantro and crumbled cotija cheese for topping ( didn't use)
Preheat oven to 400 degrees
Combine the milk through the green chilies and add 1/2 tablespoon of the taco seasoning in a large bowl, stirring until moist. I added all of the Slap Ya Mama at this point. Pour into a pie plate which was coated with cooking spray.
Bake in the 400 degree oven for 20-30 minutes.
When the cornbread is done- it will be just barely set and golden brown. Pierce the surface of the cornbread with a fork.
Pour the enchilada sauce over the cornbread crust.
Lindsey added 1 tablespoon of taco seasoning to the shredded chicken breast at this point. I cooked the thighs with the Slap Ya Mama so they were ready to add.
Top the crust with the enchilada sauce, shredded chicken and cheese.
Place the pie back in the 400 degree oven for about 15 minutes or until cheese has melted.
Remove from oven and let it sit 5 minutes.