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Chicken Mexicali Cornbread Bake

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brunch gluten free nut free 4th of july
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 small onion , finely chopped

1 1/4 ounces taco seasoning mix

1/2-1 teaspoon chopped jalapeno pepper (if you like hot, use more if not, use less)

1/4 teaspoon salt

4 ounces chopped fresh mushrooms (optional)

1 1/2 cups light sour cream

2 (15 ounce) cans corn (whole kernel or creamed, either)

3 tablespoons olive oil (Extra Virgin preferred)

8 ounces cheddar cheese , shredded or monterey jack cheese

1/4 teaspoon ground black pepper

2-3 garlic cloves , minced (to taste)

6 leftover corn muffins, crumbled medium to large muffins work best (box mix, slightly sweet cornbread muffins preferred)

2 1/3 cups chopped cooked chicken breasts

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