Salsa Chicken Bake

July 03, 2013

Sometimes when I make chicken tacos I end up with bunches of extra shredded chicken. After eating chicken soft tacos for 2 nights, I decided we needed to change it up. Using the Classic Cornbread recipe that I posted a couple months back as a base I added a layer of shredded chicken with a bit of salsa & cream cheese, some additional shredded cheese & baked it all together. Once done garnish with some diced tomato, green onion & of course a dollop of sour cream.

Cornbread base:
1 1/4 cups flour
3/4 cup yellow corn meal
1/4 cup sugar
2 t baking powder
1/2 t salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

Chicken Filling:
1 cup shredded chicken
1/2 cup salsa
4 oz cream cheese, softened
1 cup shredded colby/jack cheese

Toppings:
Diced tomato
Green Onion
Olives
Sour Cream

Preheat oven to 400º degrees. Spray 9x13 baking pan with non-stick spray. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until combined. Pour batter into prepared pan. Mix together...
See the full directions on my site

Nutritions

Calories
453

Sodium
554mg
23% DV

Fat
22g
35% DV

Protein
19g
38% DV

Carbs
40g
13% DV

Fiber
3g
13% DV