If you have no left over chicken, I dole out two frozen chicken breasts readily available in my freezer. Either way, this economical meal usually produces leftovers that can be frozen and heated for upcoming snacks, or even a rushed breakfast on the go.
The other night I paired this as a main meal and made some Fried Cabbage on the side. The results may be unusual but definitely delicious!
2 packages (8-1/2 ounces each) corn bread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 large eggs, lightly beaten
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided
1-1/2 cups chopped cooked chicken breast
3/4 cup red taco sauce
Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
Bake 13-15 minutes or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.