Yields1 Serving
 1 cup "Mexican" style blended shredded cheese
  cup Milk
 1 egg
 1 tsp Cumin
  tsp chili / cayenne powder
 1 14 oz can, creamed corn
 1 box "Jiffy" Brand corn muffin mix
 1 10 oz can enchilada sauce
 4 boneless skinless chicken breasts
 4 cloves garlic
 1 package taco seasoning
1

begin preheating oven to 400 degrees

2

de-fat chicken breasts, slice into strips

3

mince / crush the garlic

4

add chicken, garlic, 1.5 cups of water, and taco seasoning to instant pot, and cook using poultry setting.

If taco seasoning is not available, a suitable alternative can be made from cumin, salt, and paprika. Google that one...

5

while chicken is cooking, prepare the base:

6

mix eggs, corn, jiffy, milk, 1/4 cup of cheese, cumin, and chili powder to a uniform consistency.

NOTE: an alternative to the milk would be to use an 8 oz package of creamed cheese (softened before mixing) - this gives the base a bit more "body" and a slightly richer flavor.

7

coat inside of 9x13 glass baking dish with cooking spray, then pour in base mixture

8

put baking dish in preheated oven, and cook for 15 minutes, or until base is well set

9

when chicken is complete, remove from instant pot and shred

10

when base is set, remove from oven, then pierce liberally with a fork

11

pour enchilada sauce over the base, then add chicken over the top, and add remaining cheese

12

place pan back in oven for 15 minutes, or until cheese melts

13

remove from oven, and let sand for 5 minutes

14

serve - may be dressed a little with sour cream and homemade salsa.

Additionally, a queso dip goes well with this (Aldi has "Clancy" brand queso in block form , essentially a velveeta knockoff, that, when mixed with ~1/2 cup of milk, makes a nice queso dip)

Ingredients

 1 cup "Mexican" style blended shredded cheese
  cup Milk
 1 egg
 1 tsp Cumin
  tsp chili / cayenne powder
 1 14 oz can, creamed corn
 1 box "Jiffy" Brand corn muffin mix
 1 10 oz can enchilada sauce
 4 boneless skinless chicken breasts
 4 cloves garlic
 1 package taco seasoning

Directions

1

begin preheating oven to 400 degrees

2

de-fat chicken breasts, slice into strips

3

mince / crush the garlic

4

add chicken, garlic, 1.5 cups of water, and taco seasoning to instant pot, and cook using poultry setting.

If taco seasoning is not available, a suitable alternative can be made from cumin, salt, and paprika. Google that one...

5

while chicken is cooking, prepare the base:

6

mix eggs, corn, jiffy, milk, 1/4 cup of cheese, cumin, and chili powder to a uniform consistency.

NOTE: an alternative to the milk would be to use an 8 oz package of creamed cheese (softened before mixing) - this gives the base a bit more "body" and a slightly richer flavor.

7

coat inside of 9x13 glass baking dish with cooking spray, then pour in base mixture

8

put baking dish in preheated oven, and cook for 15 minutes, or until base is well set

9

when chicken is complete, remove from instant pot and shred

10

when base is set, remove from oven, then pierce liberally with a fork

11

pour enchilada sauce over the base, then add chicken over the top, and add remaining cheese

12

place pan back in oven for 15 minutes, or until cheese melts

13

remove from oven, and let sand for 5 minutes

14

serve - may be dressed a little with sour cream and homemade salsa.

Additionally, a queso dip goes well with this (Aldi has "Clancy" brand queso in block form , essentially a velveeta knockoff, that, when mixed with ~1/2 cup of milk, makes a nice queso dip)

Chicken Tamale Casserole

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