This is one of our favorite dinner casseroles. It’s very simple to put together and it doesn’t need an hour in the oven. To cut down time even more you could buy and shred a rotisserie chicken.
recipe adapted from myrecipes.com
1/2 yellow onion, diced
3 garlic cloves, minced
1 c. shredded cheese
1/2 c. fat-free milk
1 egg, beaten
1 tsp. cumin
1/2 tsp. ground red pepper
1 can (14.75 ounce) cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chilies, drained
1 can pinto beans, drained
1 (10 oz.) can red enchilada sauce
2 c. shredded cooked chicken breast
Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. While baking, saute onion and garlic just until tender. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Combine chicken, beans, onions and garlic. Top with chicken mixture; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream.