This month’s recipe comes to me from Sarah Collins of Galt, Calif. She is the wife of team roper Ryan Collins. With this dish being one of Ryan’s favorite meals, she cooks it often! So give it a try and see if it might be your new favorite. Be sure to send in your recipes to me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Remember, December is a big month for RSN, as it will be distributed all over, including the National Finals Rodeo in Las Vegas!
Serves 6-8
1/3 cup milk
1 egg
2 Tbsp. taco seasoning
1/4 tsp. cayenne (red) pepper
One 14.5 oz. can cream style corn
One box Jiffy corn muffin mix
One 4 oz. can chopped green chilis, drained
One 10 oz. can enchilada sauce
2 cups shredded chicken
1-1/2 cup shredded cheese
1/2 cup cilantro/green onions
1. Preheat oven to 400 degrees
2. Using only 1 Tbsp. of the taco seasoning, combine milk, egg, taco seasoning, cayenne, corn, muffin mix, and green chilis in a large bowl. Spray pie pan with non-stick cooking spray and pour mixture in.
3. Bake for 20-30 minutes. When done, pierce multiple times with fork.
4. Toss chicken with remaining taco seasoning. I sometimes add a teaspoon of Hot Sauce (Frank’s). Pour enchilada sauce over corn mixture, top with chicken, and sprinkle with cheese.
5. Bake 15 minutes until cheese melts. Top with chopped cilantro.