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Cornbread Chicken Casserole by


1 (8.5 oz.) corn bread mix
1 (10 oz.) enchilada sauce
1 (14 oz.) can whole kernel corn
1 (4 oz.) can green chilies, drained and chopped
2 cups cooked chicken breast, shredded
1 cup salsa (your preference)
1 1/2 Mexican 4 cheese blend
1/3 cup milk
1 egg
2 tablespoons unsalted butter, melted
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1/8 teaspoon red pepper flakes



Preheat oven to 400∫ F and grease a 9x13-inch baking dish.
In a large bowl, stir together milk, egg, butter and cornbread mix until well incorporated.
Pour into baking dish and bake for 15-20 minutes, or until just set.
Combine enchilada sauce, salsa, green chilies, corn, cumin and red pepper flakes together in a bowl.
Remove cornbread from oven, poke the top of cornbread all over with a fork, and pour enchilada salsa mixture over the top.
Spread shredded chicken on top and sprinkle cheese over everything.
Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted.
Remove and let cool 5-10 minutes, garnish with cilantro and serve hot.

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