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Chicken & Corn Enchilada CasseroleSharePin It

Chicken & Corn Enchilada Casserole

Submitted by: The Guac Squad from Saginaw, TX

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Ingredients

  • First Layer
  • 1 Can of Corn, drained
  • 1 Can Cream of Corn
  • 8oz Sour Cream (non-fat)
  • 1 stick of melted butter
  • 1 8oz Package Corn Bread Mix
  • 1 small can diced Green Chili's (optional)
  • Second Layer
  • 1 rotisserie chicken, shredded
  • 1 cup shredded cheese
  • 1 cup enchilada sauce

Instructions

  1. Mix together all of the first layer ingredients in a casserole dish
  2. Bake at 350 for 30 minutes or until firmed
  3. Take out of oven, poke fork holes all around it
  4. Pour 1/2 Cup of red enchilada sauce.
  5. Top with Shredded Rotisserie Chicken and shredded cheese
  6. Use remianing red enchilada sauce to the amount desired
  7. Put back in oven until cheese melts
  8. Top with Wholly Guacamole® dip and serve!

 

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