Imagine the soul-warming comfort of cornbread meeting the zesty kick of chicken enchiladas in one glorious dish.
This Chicken Enchilada Cornbread Casserole is what happens when two culinary traditions collide to create a meal that’s greater than the sum of its parts.
Looking for a crowd-pleaser that’s easy to whip up on busy weeknights yet impressive enough for weekend gatherings?
This casserole answers the call with its layers of flavor, combining tender chicken, vibrant enchilada sauce, and a golden cornbread topping that will have everyone asking for seconds.
INGREDIENTS
- 2 cups shredded cooked chicken (rotisserie chicken works wonderfully)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 small onion, finely diced
- 1 bell pepper, chopped
- 2 cups shredded Mexican cheese blend, divided
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 egg
- 1 tablespoon taco seasoning
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Sliced jalapeños (optional, for extra heat)
INSTRUCTIONS
Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish. In a large bowl, combine the shredded chicken, black beans, corn, half of the enchilada sauce, sour cream, diced onion, bell pepper, 1 cup of the cheese, and taco seasoning, stirring until everything is well incorporated.
Spread this mixture evenly into your prepared baking dish and drizzle the remaining enchilada sauce over the top.
In a separate bowl, prepare the cornbread topping by mixing the cornbread mix with milk, egg, remaining cheese, and chopped cilantro until just combined – don’t overmix as this will make your cornbread tough.
Carefully spread the cornbread mixture over the chicken layer, trying not to disturb the base too much.
Bake for 30-35 minutes until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
Let it rest for 5-10 minutes before cutting into squares and serving with optional toppings like extra sour cream, cilantro, or sliced avocado.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the chicken mixture a day ahead and refrigerate it. Just add the cornbread topping right before baking.
Is there a way to make this vegetarian?
Absolutely! Simply replace the chicken with an extra can of beans or try using a meat substitute like crumbled tofu or plant-based chicken alternatives.
Can I freeze leftovers?
This casserole freezes beautifully for up to 3 months. Just portion it into airtight containers, and reheat individual servings in the microwave or the entire casserole (thawed) in the oven at 350°F until heated through.
What can I serve with this casserole?
A simple green salad with lime vinaigrette makes a perfect side dish. You could also serve it with some tortilla chips and guacamole for a complete meal.
How spicy is this dish?
The recipe as written is mild to medium in spiciness. To make it milder, use mild enchilada sauce; to kick up the heat, add diced jalapeños or a dash of hot sauce to the chicken mixture.
Conclusion
This Chicken Enchilada Cornbread Casserole brings together the best of two comfort food worlds in one convenient dish. It’s a testament to how culinary fusion can create something truly special that satisfies cravings and brings people together around the table.
Whether you’re feeding a hungry family or looking for impressive leftovers to enjoy throughout the week, this recipe delivers on all fronts.
So grab your baking dish and get ready to experience a symphony of flavors that will earn this casserole a permanent spot in your recipe collection!
