I made this a couple of weeks ago but haven't posted it yet. It was a great dinner. One that made my mom sneeze plenty (she's allergic to corn and this has it aplenty.)
The side dish was a Corn Pudding. It tasted amazing. Even good warmed up and taken to work for leftover lunch. This one could easily be turned into a regular rotation it's so easy to fix and not expensive at all. I think the kids would like this one though when we made it the first time the kids weren't here to test it for me so I'm not sure.
4 ounces softened cream cheese15-ounce can creamed corn3/4 cup thawed frozen corn
1/2 cup cornmeal
1/2 chopped onion
2/3 cup milk
3 tablespoons butter melted1 egg, beaten
1 tablespoon sugar1/2 cup shredded cheddar
Beat cream cheese, creamed corn, frozen corn, and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar, and cheddar cheese. Spread in a buttered 1-quart casserole dish and bake 45-50 minutes at 350 degrees. Let stand 10 minutes before serving.
Doesn't that just look so appetizing. The next one of it is in the casserole dish but unfortunately still not cooked. I forgot to take a cooked photo. It was nice and golden brown on top though.
The main part of the meal was some oh so scrumptious creamy chicken enchiladas. These were a snap to make and yummy to boot.
1 can cream of chicken soup
1 can green enchilada sauce1 cup of sour cream
1 cup of salsa
2 cups of cooked shredded chicken
2 cups of grated cheese (I used Monterey Jack)
2 tsp of chili powder
10 6" flour tortillas
1 large tomato, chopped
3 green onions, sliced1 avocado,