4.50 from 2 votes

Chicken Enchilada Cornbread Casserole

By: Julia Pacheco
This chicken enchilada cornbread casserole brings bold, saucy flavor together with a golden cornbread topping for an easy weeknight dinner.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 servings
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Ingredients 

  • 1 tbsp olive oil
  • 1.5 lbs cubed chicken breast
  • 2 tbsp taco seasoning
  • 1 can tomato sauce
  • ¼ cup water
  • 4 oz cream cheese , softened
  • 1 can drained and rinsed black beans
  • 1 can drained corn
  • 1 cup shredded Mexican style cheese
  • 1 box jiffy corn muffin mix
  • ⅓ cup milk
  • 1 egg

Instructions 

  • Preheat oven to 375 F.
  • To a large pan on the stove over medium high heat add in the olive oil once the oil is hot add in the chicken, cook the chicken until it is almost completely cooked through stir in the taco seasoning, tomato sauce, water, and cream cheese simmer for 5 minutes and let the chicken completely cook through at this point stirring occasionally.
  • Spray 9 x 13 baking dish with nonstick spray add the chicken sauce mixture in the pan and spread out.
  • Pour the cans of black beans and corn all over the top then sprinkle with the cheese. To a smaller sized bowl add in the corn muffin mix, milk, and egg. Stir well. Carefully spread over the top of the casserole.
  • Bake for 30 minutes. Top with your favorite enchilada toppings.

Nutrition

Calories: 710kcal | Carbohydrates: 66g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 861mg | Potassium: 1000mg | Fiber: 10g | Sugar: 16g | Vitamin A: 936IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4.50 from 2 votes (2 ratings without comment)

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4 Comments

  1. Pam says:

    Help!, leftover beef roast and cornbread topping. Can I use this recipe for beef?

    Reply
  2. Tamara says:

    How much tomato sauce, it’s not clear or I missed it. I order on line as I don’t drive and I would like to order sauce to have on hand, like I have done in the past with the Jiffy mix.

    Reply
  3. Jessica says:

    This is DELICIOUS!!! My husband (who doesn’t care for a lot of “Mexican” food) said he wouldn’t mind having this frequently and he’d consider it a treat. Highly recommend!! Tip: I added a sprinkle of Tajin seasoning on the top with sour cream, it was next level!

    Reply
  4. Audrey says:

    What size can tomato sauce ?

    Reply