Chicken Chile Cornbread Casserole

Tuesday, October 27, 2020

Hearty and Satisfying - Brings the comfort of tamales in an easy to bake oven casserole

We both love cornbread (and used my own recipe) and we both love Mexican food - this dish is a win win!    Definitely on the rotation.

Chicken Chile Cornbread Casserole

October 27, 2020


Prep time: 5

Cook time: 40

Total time:



For the Cornbread


1 1/4 cups yellow cornmeal

1 1/4 cups all-purpose flour

2 Tbs sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/4 tsp coarse salt

1 large egg

1 3/4 cups buttermilk

4 Tbs unsalted butter


For the Topping:


2 cups chicken, cooked and shredded

1/2 cup each Monterey Jack and Muenster cheese, shredded

1 cup Cheddar, shredded

10 ounces enchilada sauce


Cornbread Instructions:


Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.

Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes.   Remove from the oven and using a thick bamboo skewer, poke holes throughout the entire top.


Chicken Instructions:


Pour half of the enchilada sauce over the cornbread.  Mix the other half of the enchilada sauce with the shredded chicken.




Pour the chicken mixture over the cornbread and top with all the cheese.  Bake the casserole for 15-20 minutes until brown and bubbly on top.  Let rest for 5 minutes, then top with your favorite Mexican condiments.


Adapted from Jo Cooks.


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