Chicken Enchilada Cornbread Casserole


Chicken Enchilada Cornbread Casserole

Recipe by Julia Pacheco
Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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  • 1 tbsp olive oil

  • 1.5 lbs cubed chicken breast

  • 2 tbsp taco seasoning

  • 1 can tomato sauce

  • 1/4 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

  • 1/3 cup milk

  • 1 egg


  • Preheat oven to 375
  • 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

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

  2. 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.

  3. 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!

  4. What size can tomato sauce ?

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