1 (8 oz) box corn bread mix
14 oz can Sweetened condensed milk
2 eggs
2 T diced jalapenos or more
1 small onion grated
1/2 c vegetable oil
2 c shredded cheese (your choice)
1 c whole kernel corn
Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Cook in a cast iron skillet for 45 minutes or until golden brown.
1 c uncooked long grain white rice
1 (14 oz) can chicken broth
1 c sour cream (regular or reduced fat)
1 (4 oz) can diced green Chile peppers
1/4 c hot or medium salsa
1 c shredded Monterey Jack cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/4 c finely chopped green onions (green parts only)
salt and ground black pepper to taste
Preheat the oven to 350 degrees. Lightly grease a 1 1/2-quart casserole dish.
In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir sour cream, green Chile peppers, 1/2 c cheese, corn, and green onions into cooked rice. Season with salt and pepper. Tip into the casserole dish and top with remaining cheese. Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
1/2 c cream cheese, softened
1/2 c sour cream
1/2 c salsa
1 c cooked shredded chicken
1/2 c shredded Monterey Jack cheese
1/2 c shredded Cheddar cheese
2 T chopped green onions
8 (8 inch) flour tortillas
1/2 c enchilada sauce
Preheat oven to 350 degrees. In a medium bowl, mis together cream cheese, sour cream, salsa, chicken, cheeses and green onions. Place about 1/3 cup of chicken misture onto each tortilla. Roll up tortillas, and place seam side down in an ungreased 9 x 13 dish. Pour enchilada sauce over the top. Bake for 25 minutes, or until bubbly.
