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Ingredients
  • 1 box JIFFY corn muffin mix
  • ½ c. sour cream
  • 1 large egg
  • ½ c. corn kernels (canned, fresh, or frozen)
  • 2 tbsp. melted butter
  • Cooking spray, for skillet
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. Taco Seasoning
  • kosher salt
  • 2 c. Shredded chicken
  • ¾ c. enchilada sauce, divided
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • Chopped fresh cilantro, for garnish
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