A delicious and easy-to-make casserole that combines the flavors of enchiladas with a cheesy, creamy base.
Preheat your oven to 375°F.
Preheating ensures even cooking and the right texture for the dish.
In a mixing bowl, whisk together the milk, eggs, cumin, green chilies, sour cream, and cornmeal until smooth.
Ensure the mixture is lump-free for a smooth base.
Pour the mixture into a greased 9x13-inch baking dish and bake for 15 minutes or until set.
Check the doneness by gently touching the center; it should feel firm.
Pierce the surface of the baked base with a fork and pour the enchilada sauce evenly over it.
Piercing allows the sauce to seep into the base, enhancing the flavor.
Top with shredded chicken and sprinkle the cheese evenly over the top.
Distribute the toppings evenly for consistent flavor in every bite.
Bake for another 15 minutes or until the cheese is melted and bubbly.
Let the cheese turn golden for a delicious crust.
Remove from the oven and let it cool for 5 minutes before serving.
Cooling slightly helps the casserole set, making it easier to serve.
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