Chicken Chile Cornbread Casserole

Tuesday, October 27, 2020

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

Yield:4

Prep time: 5

Cook time: 40

Total time:

Ingredients

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

Instructions

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.

Assembly:

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.

Tinks Kitchen