Southwest Chicken Chili Bake Recipe
Southwest Chicken Chili Bake
A sensational mix of sweet and spicy. This dish is sure to be a family favorite.
1 can (10oz) Mild Enchilada Sauce
1 package Concord Foods Guacamole Mix
1 can (15.5oz) Black Beans, rinsed and drained
1 can (14.5oz) Diced Tomatoes,petite cut, do not drain
2 cups cubed cooked chicken
1 package (8.5oz) corn muffin mix
1/3 cup milk
1 cup (4oz) shredded 4 cheese Mexican blend, divided
2 ripe avocados, peeled, pitted and diced
2 cups sour cream
- Preheat oven to 400ºF.
- In a 3quart saucepan, combine enchilada sauce and guacamole seasoning mix. Whisk until blended. Add beans, tomatoes and chicken. Cook over medium heat, until heated evenly. Pour into a greased 10" square casserole dish.
- In a medium bowl, blend corn muffin mix, egg and milk, until ingredients are moistened (batter will be slightly lumpy). Add 1/2 cup (2oz) of cheese to the batter. Drop batter by spoonfuls onto chicken mixture, covering the surface (use a knife to spread the batter evenly).
- Bake at 400ºF for 12-15 minutes or until a toothpick inserted into center of topping comes out clean. Immediately top with remaining cheese. Serve with diced avocados and sour cream.
NOTE: For a spicier kick, substitute shredded Jalapeno Jack cheese for the 4 Cheese Mexican blend.
Category: Main Courses