I love all things enchilada... Rolled kind with chicken, beef, turkey or just plain cheese. I make them layered with tortillas too instead of rolling them up, super easy.
I made a recipe similar to this with sloppy joe mixture on top and it was super yummy..so why not use enchilada sauce and voila that's how this came up. My stepson asked if I could make this every week.. which in my book is a winner :)
To make the sloppy joe version, make the same cornbread base, but you can use prepared BBQ sauce ( I mix mine with a little ketchup and mustard to add some extra flavor) instead of the enchilada sauce, and continue making this the same way but I don't serve sour cream on the side with the sloppy joe version. Really good too. It is good in the cooler months. I serve both versions with a tossed salad on the side.
Whatever version you make, make this soon.. Enjoy
2 boxes of jiffy cornbread
1/4 cup milk
1 can cream style corn
1 lb ground beef, turkey or chicken
1 small can enchilada sauce
1 package shredded Colby jack cheese
seasonings of your choice ( I used cumin, garlic and onion powder, pinch of seasoned salt and pepper)
*sour cream for serving
Preheat oven to 400, spray a 13x9 pan with non-stick spray. Mix cornbread, milk, egg and cream style corn until combined, pour into prepared pan. Bake for around 20 minutes or until toothpick inserted comes out clean.
While the base is baking, brown meat and seasonings breaking up till no longer pink and cooked thru. Add 1/4 can of enchilada sauce to meat mixture keeping mixture hot.
Remove cornbread base from oven, and with a butter knife poke holes all in the cornbread. Drizzle the rest of the can of enchilada sauce over the cornbread base spreading with a rubber spatula to make a even layer across the cornbread. Sprinkle the hot meat mixture over the top of the cornbread and top with an even layer of cheese. Return to oven for 5 minutes to melt the cheese. Remove from the oven and cut into squares. Serve with a dollop of sour cream on the side. Enjoy.