Get ready to transform your dinner routine with the most mouthwatering, soul-satisfying dish that combines the zesty kick of Mexican enchiladas with the comforting embrace of cornbread! This Chicken Enchilada Cornbread Casserole isn't just a meal—it's a culinary adventure that will have your family begging for seconds. Imagine tender, saucy chicken nestled beneath a golden, cheesy cornbread topping that's crispy on the outside and irresistibly moist on the inside. Whether you're craving a quick weeknight dinner or looking to impress at your next potluck, this recipe is your ticket to flavor paradise!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 can enchilada sauce
- 1 box cornbread mix
- 1 cup shredded cheese
- 1/2 cup diced onions
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the casserole will bake evenly and thoroughly.
- In a large mixing bowl, combine the shredded cooked chicken and diced onions. Stir them together until the onions are evenly distributed among the chicken.
- Add the can of enchilada sauce to the chicken and onion mixture. Mix well until the chicken is fully coated with the sauce.
- In a separate bowl, prepare the cornbread mix according to the package instructions. This usually involves adding water, eggs, or milk as specified.
- Once the cornbread mix is ready, fold in half of the shredded cheese into the batter. This will give the cornbread a cheesy flavor.
- In a greased 9x13 inch baking dish, spread the chicken and enchilada sauce mixture evenly across the bottom.
- Pour the cornbread batter over the chicken mixture, spreading it out evenly to cover the chicken completely.
- Sprinkle the remaining shredded cheese on top of the cornbread batter for a delicious cheesy crust.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will help it set and make it easier to cut into portions.
- Serve the Chicken Enchilada Cornbread Casserole warm, garnished with fresh cilantro or sliced jalapeños if desired. Enjoy your delicious Mexican-inspired dish!
Tips
- Use rotisserie chicken for an even quicker prep time and extra flavor.
- For a spicier version, choose a hot enchilada sauce or add diced jalapeños.
- Let the casserole rest for 5-10 minutes after baking to help it set and make cutting easier.
- If you want a crispier top, broil for 2-3 minutes at the end of cooking.
- Customize by adding black beans, corn, or bell peppers to the chicken mixture.
- Store leftovers in an airtight container and reheat in the oven to maintain the cornbread's texture.
- Serve with sour cream, guacamole, or fresh salsa for an extra flavor boost!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
